Have you ever wondered why steamed vegetables turn an even brighter green initially, but then will turn this dull green if you cook them too long?
Does searing meat at a high temperature when you first begin to cook it help to seal in the meat's juices, flavors, or nutrition?
when is the best time to salt it: before you cook it, during cooking, at the end of cooking, or just before you eat it? Learn more on this Moment of Science.
What causes the salt to get clumpy in the shaker? Find out on this Moment of Science.