What’s new
STUDIO PASSA Guide to Grills and Smokers
Find the right grill for you.
STUDIO PASSThe Ultimate Guide to Chinese Fried Rice
Master the technique of restaurant-quality fried rice.
STUDIO PASSThe Science of Wok Hei
A guide to the smoky, savory science of wok hei.
STUDIO PASSThe Science of Melty Cheese
The ooey-gooey factor.
In the charts
STUDIO PASSThe Best Pie Doughs: A Parametric Analysis
Perfecting the pie.
STUDIO PASSKrafting Melty Cheese Perfection: A Parametric Analysis
Transforming fancy fromage into melty cheese.
STUDIO PASSEggsamining Custards: A Parametric Analysis
Explore the world of custards, from crème anglaise to crème brûlée.
STUDIO PASSGround and Grilled Skewers: A Parametric Analysis
Dive into the diverse inspiration behind eight ground-meat-on-stick recipes.
FreeCheesecake: A Parametric Analysis
We’ve whipped up the stats on cheesecakes.
STUDIO PASSThe Best Brownies Out There: A Parametric Analysis
Breaking down the brownie.
FreeButtermilk Pancakes: A Parametric Analysis
The breakfast of champions.
STUDIO PASSPizza Doughs: A Parametric Analysis
Keep your eyes on the pies.
The ultimate guides
STUDIO PASSThe Ultimate Guide to Dungeness Crab
PREMIUMThe Ultimate Guide to Espresso Drinks
STUDIO PASSThe Ultimate Guide to Pan Searing With Precision
STUDIO PASSThe Ultimate Burger Patty Guide for Purists
STUDIO PASSThe Ultimate Guide to Fried Chicken
STUDIO PASSSouped Up: How to Gazpacho Your Way
FreeThe Ultimate Guide to Brining Turkey
Better cooking through science
STUDIO PASSThe Science of Xanthan Gum
Demystifying this common thickening agent and stabilizer.
STUDIO PASSShould You Steam It or Boil It?
The difference matters.
STUDIO PASSDecoding Tough and Tender Cuts
Find out why some meat cuts like filet mignon are so tender you can cut with a fork, while others can be tough and chewy.
STUDIO PASSCarryover Cooking: Why You Should Let Meat Rest
The science of roast rest and relaxation.
STUDIO PASSStarch Retrogradation and the Science of Staling
A basic understanding of bread chemistry.
STUDIO PASSCracking the Egg: Understanding This Incredible Ingredient
A deep dive into the anatomy of an egg, egg quality, and the textures that eggs unlock in cooking.
Hone your skills
Master culinary techniques with step-by-step videos.
STUDIO PASSHow to Break Down a Whole Salmon
FREEMake Your Own Steak Knives!
STUDIO PASSHow to Truss a Chicken the Traditional Way
STUDIO PASSHow to Make a Quick Pan Sauce
PREMIUMSteaming Milk for Espresso Drinks
STUDIO PASSThe Complete Guide to Two-Zone Grilling
Tips & Tricks
Tips & Tricks: Beer Bath Brats
Tips & Tricks: Build an Easy and Inexpensive Portable Cold Smoker
Tips & Tricks: Homemade Granita
Tips & Tricks: How to Remove Pin Bones From Salmon
Tips & Tricks: The Rave-Worthy Secret to Perfectly Picked Crab
Tips & Tricks: Make Your Quiche Velvety Smooth With Velveeta
Tips & Tricks: How to Get Perfectly Crispy Fish Skin, Every Time
Tips & Tricks: Pull Shots From Your Freezer With Espresso Ice Cubes
Tips & Tricks: Pre-Toast Your Flour for Pro-Level Pizza at Home
Tips & Tricks: Make the Most of Your Microplane Grater
Tips & Tricks: The Secret to Super-Smooth, Scoopable Ice Cream
Tips & Tricks: The World’s Best Bacon Cooks Allllll Night Long
Tips & Tricks: Freeze Fresh Herbs Into Flavor Nuggets
Tips & Tricks: Three Ways to Peel a Garlic
Tips & Tricks: Level Up Your Pie Crust Layers With Liquor
Tips & Tricks: Quickest Way to Shuck an Oyster
Tips & Tricks: Dry-Cure for Perfect Fish
Tips & Tricks: How to Quickly Julienne Lots of Veggies at Once
Tips & Tricks: How to Carve Steaks for Maximum Tenderness
Tips & Tricks: The Best Way to Cook a Scallop
Tips & Tricks: Perfect Roasted Vegetables
Tips & Tricks: Deep-Fried Glassy Nuts
Tips & Tricks: Fizzy Fruit!
