Having trouble keeping your red cabbage red and your green leafies green? Although cooking IS an art, wielding a well-honed knife and calculating the cooking time for a roast require a certain basic understanding of the science side of the kitchen, too.
Food science guru Shirley Corriher cooks up some lessons in this well-done video.
[Note: I will be tied up with family arrangements for the next week or so; thus, blogs posts from now until then will necessarily be brief, but still with some sustenance. Until later,À bientôt!]
CYNTHIA D. BERTELSEN 
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