Science: The Missing Ingredient in the So-Called Art of Cooking

Every chef should be a scientist too. How so? Cooking changes the chemical and structure of food. Therefore, understanding these changes would help a lot when perched in front of the stove, whisk or wooden spoon in hand. Over the last several weeks, I’ve watched more episodes of the popular American TV program, “Chopped,” than I…

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How Cooking Works: The Chemistry of the Matter

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.…