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Bavarian pretzels baked at the Goetz bakery in Taufkirchen, Germany, for the Oktoberfest beer festival.
Miguel Villagran/Getty Images
August 9, 2014 The key to getting a good soft pretzel to brown properly is to dip it in a lye solution, the same stuff that's used to make soap. But a German mom insists it takes much more than that.
Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough.
December 3, 2013 A cookie in the oven almost looks like a monster coming alive. It bulges out, triples in size and then stiffens into a crisp biscuit. So how does an oven turn raw dough into a delight? A new animation explains the chemistry behind great baking so you, too, can unleash your inner mad scientist in the kitchen.
Three of Josh Berner's fat-infused cocktails. From left: Play It Sam, United Colors of Basilton and Chile Manteca Y Dulce. Scroll down for the recipes.
Karen Castillo Farfán/NPR
October 19, 2012 Infusing the flavor of something heavy into a lighter liquid is a practice that's centuries old. But it's enjoying a bit of a resurgence in the cocktail world these days, thanks to the craze for putting bacon in everything.
October 11, 2012 The French know how to celebrate the 100th anniversary of the discovery of how cooking changes the taste, texture and color of food. Hundreds of scientists gathered recently near the village where Louis-Camille Maillard was born to honor him.
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