Temperature
Candy Sugar Stages: Soft Ball to Hard Crack
What soft ball, hard ball, and hard crack actually mean. How temperature controls sugar concentration in candy, and why a few degrees changes everything.
IntermediateFood Safety Fundamentals: The Science Behind Keeping Food Safe
Food safety isn't just rules. It's biology. Learn the science behind the four core principles and why they actually work to keep food safe.
BeginnerFridge Organization for Food Safety: Where Raw Meat Goes and Why
Proper fridge organization prevents cross-contamination from drips and spills. Learn the shelf order, where eggs go, and why the door is the worst place for milk
BeginnerHow Deep Frying Works: The Science of Crust, Moisture, and Oil
How does deep frying work? The science behind crust formation, why steam keeps oil out, moisture loss, and how batter and breading affect the result.
BeginnerHow Pressure Cookers Work: The Physics Behind Faster, Richer Food
Pressure cookers raise water's boiling point to 250°F by trapping steam. That extra heat collapses collagen, cooks starches, and extracts flavor far faster than conventional methods.
BeginnerHow Sous Vide Works: The Science of Precise Temperature Cooking
How does sous vide work? Water as a heat transfer medium, precise temperature control, pasteurization math, and collagen breakdown explained.
IntermediateMicrowave Food Safety: The Hot Spot Problem and How to Fix It
Microwaves kill bacteria through heat, not radiation, but cold spots can leave food unsafe. Learn the standing time rule, temperature targets, and what to never microwave
BeginnerOutdoor Food Safety: Picnics, BBQs, and the 1-Hour Summer Rule
At 90°F+, food sitting out for more than 1 hour is risky. Learn the cooler science, highest-risk foods, and why your nose can't protect you at a BBQ.
BeginnerThe Science of Coffee Extraction: Grind, Temperature, and Yield
How coffee compounds extract in sequence, what extraction yield means, why grind size and water temperature matter, and how to fix under- or over-extracted coffee.
IntermediateThe Temperature Danger Zone: 40°F to 140°F Explained
The temperature danger zone is 40°F to 140°F (4°C to 60°C). Food left in this range allows bacteria to multiply to dangerous levels. Here's the science behind the rule.
BeginnerWhy Custard Thickens: Egg Proteins and the Science of Creamy Texture
How eggs thicken custard, why custard curdles, what a double boiler actually does, and how starch changes pastry cream. The full science of custard texture.
IntermediateWhy You Should Rest Meat After Cooking: The Science Explained
Resting meat isn't just about juice redistribution. It's about carryover cooking, protein relaxation, and temperature equalization. Here's what's actually happening.
Beginner