Food Science

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into so...

Herv' This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cuttingedge field he pioneered. Bringing the instruments and experimen...

A revolutionary approach to making betterlooking, bettertasting drinks.In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s hightech ...

Ever wondered how to panfry a steak with a charred crust and an interior that's perfectly mediumrare from edge to edge when you cut into it How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvetysmooth as the blue box stuff, but far tastier How to roast a succulent, moist turkey (forget about brining!)?and use a foolproof...