I’m not sure if this is the best place to post something like this but no other boards seem to fit this. While looking up some things about molecular gastronomy I found this course they teach at MIT. They even have some...

found a great food science site today while looking for a recipe. A real time-saver! It’s Link: http://www.exploratorium.edu/cooking/bread/recipe-injera.html

What are your favorite food science books? I bought H. McGee’s book On Food and Cooking years ago, and browsed the 2nd edition a few years ago prior to giving it to my son. While browsing a bookstore I noticed several other...

milk, no back-of-the-fridge frozen vegetables. So how on earth did the frozen bowl freeze the water around it? When you put an ice cube in cold water, it never freezes the water. But I admit to being a bit slow when it comes to...

for boards more cooking-centric. I have found great places with detailed exploration from very experienced people and extensive address of food science/chemistry issues. from http://www.culinary-yours.com/frying_oil.html Read the...

specific instructions. Many cooks never had thermometers, had no idea of what the science was, etc. Our grandmothers and mothers often relied on glasses of water or cold plates to check for stages when making sugar syrups,...

From bad spinach to exploding lattes: The tastiest moments of 2006.

That sticky film can ruin a good hot chocolate.

Science says it’s an old wives' tale.

A different way to end up stinking drunk.

Keep it creamy and soft by following a few simple tips.

That stale taste and cardboard texture are no good.

Mostly soybeans.

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s...

Lock up that steak and throw away the key.