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. … More How Cooking Works: The Chemistry of the Matter