Swetha Sivakumar

Is boiling rice like pasta better? We tested it against the stovetop steaming method to compare texture, hydration, and the conditions under which each works best.

Two simple tricks can help you turn rubbery store-bought paneer into a softer, more flavorful cheese.

Is boiling rice like pasta better? We tested it against the stovetop steaming method to compare texture, hydration, and the conditions under which each works best.

Swetha Sivakumar We are living in the age of protein. Protein cereal. Protein pasta. Protein chips.

Swetha Sivakumar In a Nutshell Frozen fruit may have a reputation as the ultimate smoothie ingredient, but side-by-side testing revealed a more nuanced answer.

Swetha Sivakumar In a Nutshell We tested plain tofu against tofu coated in potato starch, cornstarch, and rice flour to find out

Swetha Sivakumar In a Nutshell We tested three ways to reduce bitterness in kale smoothies: blending raw kale, adding lemon juice, and blanching the kale before blending.

Swetha Sivakumar

Swetha Sivakumar In a Nutshell Pesto turns dull and muddy due to enzymatic browning triggered by oxygen and cell damage.

The science behind no-churn ice cream and the one pantry ingredient that makes it work.