Molly is an associate editor of Cook’s Illustrated and the project editor of The Science of Good Cooking. She is also the author of Season to Taste: How I Lost My Sense of Smell and Found My Way, a personal inquiry into the science and psychology of the sense of smell, which was short-listed for an IACP award in Literary Food Writing. Follow her at @mollybirnbaum.
SCIENCE
December 4, 2012 Why oil and water, famously incompatible, sometimes make nice.
SCIENCE
November 27, 2012 Don't let your muffins, pancakes, or brownies become needlessly ruined.
SCIENCE
November 20, 2012 When it comes to cheesecake, crack kills.
SCIENCE
November 13, 2012 In which cases is it better to ditch the brine and simply apply salt to meat and poultry?
SCIENCE
November 6, 2012 How collagen saves the day.
SCIENCE
October 30, 2012 Not all sugars are created equal.
SCIENCE
October 23, 2012 Bask in these light, fluffy, eggy curds.
SCIENCE
October 16, 2012 Life's too short for dry, tough meat.
SCIENCE
October 9, 2012 Tater types do matter.
SCIENCE
October 2, 2012 You'll want to sink your teeth into this.
SCIENCE
September 25, 2012 What's that cream of tartar for, anyway?
SCIENCE
September 18, 2012 There's a lot of meat-juice going on.
This sauce is the perfect accompaniment to our Juicy Pub-Style Burgers.
May 2011
We distill the past 20 years of test kitchen work into 50 basic cooking concepts, ones that every home cook should know, with 50 unique experiments engineered to illustrate (and illuminate) the science at work. The experiments demonstrate why adding fat to your eggs will make the perfect tender omelet, why grinding your own meat will make the ultimate burger, and why you should have patience before carving your roast.
