Flavor AlchemyJournalhttp://www.flavoralchemy.com/journal/2011-05-22T16:06:25ZSquarespaceWhy measure with cups and spoonshttp://www.flavoralchemy.com/journal/why-measure-with-cups-and-spoons.htmlPapin2010-09-26T18:15:03Z2010-09-26T18:15:03ZWhy do American recipes use cups and spoons to measure dry ingredients? The answer is not Fannie Farmer.
]]>Caramelizing sugar with an ovenhttp://www.flavoralchemy.com/journal/caramelizing-sugar-with-an-oven.htmlPapin2010-09-15T04:35:29Z2010-09-15T04:35:29ZUse an oven for a foolproof way to caramelize sugar.
]]>Q&A sitehttp://www.flavoralchemy.com/journal/qa-site.htmlPapin2010-07-17T19:54:24Z2010-07-17T19:54:24ZA new, usable question and answer site on food and cooking is now in beta testing.
]]>The brix of sweet fruithttp://www.flavoralchemy.com/journal/the-brix-of-sweet-fruit.htmlPapin2010-01-23T14:47:50Z2010-01-23T14:47:50ZThe Brix signs showing up at supermarkets should help us select tastier fruits, but one needs to interpret the numbers.
]]>The science of champagnehttp://www.flavoralchemy.com/journal/the-science-of-champagne.htmlPapin2009-12-30T03:42:11Z2009-12-30T03:42:11ZA few tidbits on the science of champagne that you can casually drop at the next party.
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