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I had a baby today! Okay, not a living, breathing type of baby, but at six pounds nine ounces, it's just about the size of one. And, unlike a real human baby, this one had a gestation period of over five years and came preloaded with useful information. I named it The Food Lab: Better Home Cooking Through Science.| Serious Eats
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We tested electric griddles by flipping hundreds of pancakes and frying over 50 bacon slices to find the best, most spacious, and user-friendly ones.| Serious Eats
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Talk about set it and forget it: The only skill culturing your own buttermilk requires is patience.| Serious Eats
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Breads and cakes wouldn't exist without the bubbles that aerate them. Here's the scientific story of how they form, develop, and set in an oven's heat.| Serious Eats
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Read just about any cookie recipe, and you'll see baking soda in the list of ingredients. But why is it there, and how does it work? We look at the science of baking soda as it relates to cookies, and how to adjust amounts to get exactly the results you want.| Serious Eats
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If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.| Serious Eats