Cook's Science

Reported stories and innovative recipes from the world of food and science. A new {free} digital experiment from America’s Test Kitchen.

[Cook's Science @Cooks_Science]

It's official! We've moved most of our content (and staff!) over to Cook's Illustrated. Come check out what we've been up to over on https://t.co/l1oJghf7O4.

[Cook's Science @Cooks_Science]

Go whole cob with this creamy, corny (in a good way) midweek dinner pasta recipe https://t.co/LyFddnDkmn

[Cook's Science @Cooks_Science]

We use nori to pack a lot of toasty seaweed flavor to our fresh seaweed pasta https://t.co/vq4nXpvYlA

[Cook's Science @Cooks_Science]

Fast-casual poke restaurants are popping up across the U.S. But sometimes making your own at home is a better option https://t.co/OjYvaeRycS

[Cook's Science @Cooks_Science]

Basting scallops with miso butter imparts subtle complexity and boosts browning in this dish https://t.co/IWMMu3tvUI

[Cook's Science @Cooks_Science]

The key to making these hand-pulled noodles at home is high gluten flour and letting the dough rest overnight https://t.co/uLODAqnZVB

[Cook's Science @Cooks_Science]

We’re big fans of salad for dinner during a heat wave. https://t.co/0smKHkUYTI

[Cook's Science @Cooks_Science]

If you’re like us and go through a lot of hot sauce, it’s time to start making your own at home. https://t.co/xWFTV7yahU

[Cook's Science @Cooks_Science]

Spice up your brunch cocktail repertoire with this mouth-numbing, mind-blowing Bloody Mary
https://t.co/THpi1Tck1f

[Cook's Science @Cooks_Science]

This cookie is craggy and crispy at the edges, chewy in the center, and bursting with toasted coconut flavor https://t.co/paEkesb48m

[Cook's Science @Cooks_Science]

@saladpuma Mushroom!!!! Happy adoption day! We hope you're celebrating in style.

[Cook's Science @Cooks_Science]

We dive into the slippery science of cooking oils. Oil can do a lot more for food than just make it hot and crispy https://t.co/UjP8hzYhhE

[Cook's Science @Cooks_Science]

Remember when we spent a week at the Penn State Ice Cream Short Course learning the science behind ice cream? https://t.co/GKqkmbMy72

[Cook's Science @Cooks_Science]

All good experiments must come to an end. https://t.co/kmJInlIP12

[Cook's Science @Cooks_Science]

Churning your own—the ultimate in butter obsession.
https://t.co/VY4pxI1HJJ

[Cook's Science @Cooks_Science]

Check out the “star-studded” lineup @testkitchen has in store for the first annual Boston EATS Food Festival and purchase your tickets today https://t.co/2qq2lSH2JS

[The Feed @bosfeed]

More than 30 local chefs, America’s @TestKitchen cast members, and more will be at the Boston Eats fest: https://t.co/9XVZxib6kw

[Cook's Science @Cooks_Science]

The Boston EATS Food Festival lineup is live! Check out the standout chefs and restaurants we have in store for the food festival! https://t.co/wWakR7sPgm

[America's Test Kitchen @TestKitchen]

Our Boston EATS Food Festival lineup is live! See the standout chefs and restaurants we have for our food festival! https://t.co/P6R16nbZCv

[Cook's Science @Cooks_Science]

With only six ingredients the toasted coconut flavor in these cookies takes center stage. Plus, they’re vegan! https://t.co/Ap6PN5jNrJ

[Cook's Science @Cooks_Science]

A good Bloody Mary is all about balancing sweet, spicy, and savory in a drink that keeps you coming back for more https://t.co/riibupumTp

[Cook's Science @Cooks_Science]

While beet panna cotta might sound strange, beets’ natural sugar content makes them perfect in a sweet dessert https://t.co/SRlULSNnhq