Food Science

The Difference Between Rapini (Broccoli Rabe) and Broccolini

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rapini (broccoli rabe) and broccolini (baby broccoli) pictured side by side for comparison

There are a number of broccoli-like green vegetables that are madly confusing. Have you stood in the produce aisle staring at a bunch of long-stemmed greens and wondered if you were looking at “baby” broccoli or something else entirely? While they might look like cousins, Rapini and Broccolini couldn’t be more different when it comes … Read more

Egg Volume Science: Why Professional Recipes Measure by the Cup

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cracking egg into bowl

In professional baking and high-precision pastry work, eggs are rarely counted, they are measured. While most home cooks rely on the ‘count’ of eggs, treating eggs as a liquid constant is the only surefire way to ensure consistent hydration and structural integrity. This guide breaks down the science of egg volumes, yield benchmarks for different … Read more

Edible Berry Rules of Thumb: Why They Often Fail

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wild purple berries

Survival guides will generally give you some berry rules to live by. It goes something like this: Avoid white and yellow berries since about 90% of these are poisonous. About half of red berries are poisonous. Most black or blue berries are edible. Aggregate berries, like raspberry, blackberries, thimbleberries, and salmonberries, are 99% edible. These, unfortunately, … Read more

Cutting Lettuce with a Knife: Does it Really Cause Browning?

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The frequent admonishment that cutting lettuce with a knife will cause the edges turn brown faster than hand-torn lettuce leaves is a complete myth. Many cookbooks still state that a knife may “bruise the leaves.” This myth seems to have been based on the belief that hand-tearing will tear the lettuce along natural seams and thus damage fewer … Read more