Salt
Does Marinating Actually Tenderize Meat? The Science of What Marinades Do
Acid marinades only penetrate 1-3mm of meat surface. Enzyme marinades tenderize faster but turn meat mushy. Salt is the one marinade ingredient that actually works deep. Here's why.
BeginnerDoes Salt Raise Blood Pressure? What the DASH Trial Evidence Shows
The DASH-Sodium trial showed sodium reduction cut systolic BP by 11.5 mmHg in hypertensives. But salt sensitivity varies widely. Here's what the research shows.
IntermediateEverything Salt Does in Food: The Complete Chemistry
Salt has six distinct functions in food chemistry: flavor enhancement, bitterness suppression, osmosis, protein interaction, gluten strengthening, and fermentation control. Here's how each works.
BeginnerOsmosis in Cooking: How Salt Draws Moisture and Carries Flavor
How does osmosis work in cooking? Learn why salt draws moisture from vegetables, how diffusion carries flavor into meat, and when to salt for best results.
BeginnerPasta Water Science: Why Starch, Salt, and Timing All Matter
Why save pasta water? Starch in pasta cooking water emulsifies sauces, salt affects starch gelatinization, and timing changes everything. The science explained.
BeginnerThe Science of Brining: Why It Makes Meat Juicier
Brining isn't just osmosis. It's a protein-level change that makes meat retain moisture under heat. Here's how wet and dry brining actually work, with timing and ratios.
BeginnerThe Science of Salt: Why It Makes Everything Taste Better
Salt doesn't just add saltiness. It suppresses bitterness, enhances sweetness, and changes the texture of meat. Here's the science behind why salt improves almost everything
BeginnerWhy Dried Beans Won't Soften: Hard Water, Acid, Salt, and Old Beans
Why dried beans stay hard after hours of simmering: how pectin, hard water, calcium, acid, salt, and old beans decide whether the cell walls break down.
Beginner