Toggle navigation
Science of Cooking
Culinary Schools
Best in America
Top NY State Schools
Culinary Schools by State
Management and Hospitality
Cooking Techniques
Sous Vide
Blow Torch
Brining
Slow Cooking
Dehyrating
Cast Iron Cooking
Microwave Cooking
Pressure Cooking
CVap Cooking
Confit Cooking
Foam Cannisters
Blending and Pureeing
Induction Cooking
Ingredients
Eggs
Tomatoes
Chocolate
Mushrooms
More...
Healthy Molecules
IP-6
Quercetin
Curcumin
Omega-3 fatty acid
EGCG
Vitamin D3
Fisetin
More...
Healthy Recipes
from Science of Cooking
carrot soup with curry and ginger
Carrot Ginger Curry Soup with Espelette Pepper Croutons
Kale Salad Shitake Mushrooms Aged Parma
Spanish Mackerel Tartare with Salmon Roe
Salmon with Lentils, Shitake Mushrooms and Broccoli
Carrot Ginger Curry Soup with Espelette Pepper Croutons
Kale Salad Shitake Mushrooms Aged Parma
Spanish Mackerel Tartare with Salmon Roe
Salmon with Lentils, Shitake Mushrooms and Broccoli