PH
Acids and Bases in Cooking: From Ceviche to Baking Soda
Acids and bases change how food looks, tastes, browns, and sets. Learn how pH shapes cooking from ceviche to baking powder to vegetable color
BeginnerWater Bath vs Pressure Canning: The pH Rule That Saves Lives
Water bath canning tops out at 212°F and can't kill botulism spores. Pressure canning reaches 240-250°F. The difference depends on food pH, and getting it wrong can be fatal
Intermediate