Science Nobel prize physicist says you should cook pasta by turning off the burner; Michelin chef disagrees Mark Frauenfelder

Cooking Learn all you'll ever need to know about pans in this 20-minute video Mark Frauenfelder

Food How one kitchen cooks 75,000 school meals in four hours David Pescovitz

Food Here's a Gyoza master's secret to making Michelin-approved Japanese dumpings David Pescovitz

Cooking Rosemary Grant makes recipes she finds on gravestones Popkin

Cooking This is how to perfectly sear a piece of meat David Pescovitz

youtube An easy guide to making fried rice Jason Weisberger

Cooking 71-year old grandma Doña Angela outpaces famous chefs on YouTube Jennifer Sandlin

Cooking Frying an egg during a flood Mark Frauenfelder

Cooking Chef J. Kenji López-Alt tells NPR why the wok is such a fantastic cooking tool Mark Frauenfelder

Cooking This is the fastest and easiest way to cut a bell pepper Mark Frauenfelder

Cooking The fastest and easiest way I've found to start a charcoal chimney Andrew Yi

Cooking Trader Joe's 100% ginger juice drink mix is great for cooking Mark Frauenfelder

television Netflix is bringing back Iron Chef Devin Nealy

Food Why are a restaurant's roasted vegetables so much tastier than homemade ones? Mark Frauenfelder

Cooking How Michelin star restaurants cut their onions David Pescovitz

Food Want some roadkill to cook? There's an app for that. David Pescovitz

Cooking I'm making a favorite snack: 'Chinese Tea Eggs' Jason Weisberger

Cooking Exploring the wonders (and challenges) of dry pasta Gareth Branwyn

Food Dolly Parton launches line of "Southern-style" cake mixes with Duncan Hines David Pescovitz