MinuteFood

There’s a ton of complicated chemistry going on in leftovers. But you can kind of boil things down to one pretty good rule of thumb: foods that improve by cooking longer - like stews, chilis, and curries - also tend to improve as they sit longer, whereas foods that cook quickly don’t tend to fare as well the second day. But there are definite exceptions… I mean, who doesn’t

All salts - at least those in your kitchen - are almost entirely made up of sodium and chloride. Different kinds of salt basically vary along that small part of salt that isn’t salt, because what it is instead can have an impact on a salt. On its texture: like the relatively high moisture content of this French salt makes it kind of clumpy. On its flavor: the fluorine, magnesium,

Is it gross to cook with a cast iron (or carbon steel) pan? Join our Patreon community! http://patreon.com/minutefood Link to our favorite yucca scrubbies: https://soaptreecleaners.com/shop/ols/products/soaptree-cleaners-yucca-scrubby--2-pack 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: https://www.youtube.com/watch?v=cJthSee

Tired of Hot Pockets frozen in the middle? Don't worry, your microwave is not broken - it's just Physics!

Cilantro is one of the most polarizing foods out there - but why? And what do stinkbugs have to do with anything? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Cadwallader, K. R., Surakarnkul, R., Yang, S.-P., & Webb, T. E. (1999). Character-impact Aroma Components of Coriander (Coriandrum Sativum L.) Herb. In F. Shahidi & C.-

There are two main qualities that make food more likely to do that loud fracture-y thing we love so much. The first is that the food - at least the surface of the food - has been dehydrated…it’s dried out. And the second quality is that it’s porous… there is some space inside. If you want to get ultimate crispy-ness at home, you need to consider - and maximize - these quali

With a little know-how, you can manipulate garlic’s chemistry to produce all sorts of different flavors.

Get your limited-edition eclipse shirt at http://dftba.com/minuteearth (order by Monday, March 18 to be sure to get it in time for the upcoming eclipse)! How does induction cooking actually work, and can I (a long-time gas stove devotee!) learn to love it? Check out @helenrennie's two awesome induction-related videos here: -https://youtu.be/_CrI33N-Sjg?si=zwXFAglw0ZnK6bOb -https://

Microwaves are different from basically every other cooking method because they don’t emit any actual heat; instead, molecules in food convert a microwave’s electromagnetic energy into heat. And it’s this totally different process that’s responsible for so many of the things about microwaves that seem so weird. Like the fact that they work really freaking fast. If you’re,

Stainless steel pans are, unsurprisingly, mostly stainless steel, with at least one added layer of another metal, like aluminum or copper. The work and materials that go into manufacturing these pans makes them pretty expensive, but their big advantage is that they conduct heat really well - in other words, heat moves through the pan easily. So stainless steel pans heat up fast whe