Jennifer Pallian

This pie combines everyone's favourite fall flavours for the ultimate cozy dessert.

Made with butter, sugar, flour and little else but chocolate chips, this recipe from food scientist Jennifer Pallian is essentially a shortbread cookie. The fat completely coats the flour particles, which prevents gluten from forming, which in turn results in absolutely zero chewiness. Instead? Pure buttery, crumbly bliss

This recipe, developed by food scientist Jennifer Pallian, has a pared-back ratio of fat and sugar to flour and a higher proportion of liquid ingredients, which takes them into the muffin zone. The addition of oil makes for a pillowy, tender crumb.

This recipe from food scientist Jennifer Pallian uses extra brown sugar and has a higher sugar-to-butter ratio. There's also no need to chill the dough before you bake, which—yay!—means faster cookies.

This recipe, from food scientist Jennifer Pallian, uses the typical butter, sugar and flour ratios. The secret to mastering it is in the technique.

Food scientist Jennifer Pallian breaks down the factors that go into making the best classic, chewy, crumbly and cake chocolate chip cookies.

Pull out your tongs—grilling season is here! One of the best ways to tenderize and layer tons of flavour into a protein is to marinate it first.

A food scientist's foolproof tips for adding more crisp to your life.

These savoury Indian fritters are delicious dunked in tamarind chutney and served with hot chai. Find chickpea flour in the natural-foods section of most grocery stores or in Indian grocers (or, if you have a high-powered blender, you can make your own from dry chickpeas!). —Jennifer Pallian

In this homemade version of a take-out favourite, bite-sized pieces of chicken are battered and fried to crisp golden-brown and then tossed in an irresistible sticky sauce made with fresh lemon juice and zest. —Jennifer Pallian

A kitchen scale is vital for this recipe—a slight difference in flour volume can throw off the ratio.—Jennifer Pallian