Your recipe calls for flour or cornstarch as the thickening agent. Does it make a difference which you choose? How do thickeners thicken, anyway?
Heating water in the microwave seems quick and easy, but you may be taking a dangerous risk.
Lettuce tell you a thing or two about dressing up a salad.
Ever wonder what makes pressure cookers cook so quickly? Find out on this Moment of Science.
We've seen many strange things when it comes to forgotten leftovers, but hungry lasagna?
The recipe calls for baking powder, but you've just run out. Can you substitute baking soda?
How does the gas coolant that just chilled your fridge make the coils warm? The secret's in the refrigerator's hum.
It sounds crazy, but household refrigerators keep food cold by bringing liquid fluorocarbon to a boil.
What happens to a baked good when you leave it out on the counter overnight? Actually, the answer to that depends on which baked good are being talked about.