If you're following a meat recipe, you might come across the advice to marinate. There is some science behind marinating meat — it's key to tenderizing and infusing flavor before and during the ...

a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

“GEA wants to contribute to food quality and improve yields. We have several solutions for that,” says Willem Poos, Product Group Owner – Marination at GEA Food Solutions. For Poos, improving the ...

This week, we’re going to dive into the art and science behind curing meat. Curing involves packing meat in salt and sugar — they are both hygroscopic, meaning they pull out moisture. That’s why salt ...

This time of year, turkey gets a lot of attention. But let’s be real, turkey is massively overrated. It's dry. It’s flavorless. And cooking it wrong can burn down your house. Enter: ham, the ...

‘List your hobbies and interests’: for some, these five words, most likely spotted on job applications and dating profiles, send minds into overdrive. Between holding down a job, keeping up with your ...

If you enjoyed this article, I’d like to ask for your support. Scientific American has served as an advocate for science and industry for 180 years, and right now may be the most critical moment in ...