A live mussel keeps its shell shut with a strong adductor muscle, and heat is what finally makes that muscle let go. When the shell pops open, the meat inside …

Searing is conduction: browning happens only where food touches hot metal, so a round or irregular piece browns on one small patch and stays pale everywhere else. The Skewered Artichoke …

Cream and acid are a risky pair: the proteins in dairy clump when acid and heat arrive together, and capers and olives are packed in brine that is both sour …

A spaghetti squash is more than 90 percent water, held between long strands of flesh that separate into noodles only when the cell walls soften. Roast it too little and …

As long as a piece of meat still holds free water, its surface cannot climb much above 100°C (212°F), because that water keeps evaporating and cooling the surface. Browning through …

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