Temperature. Crystals. Structure. And why good chocolate is well-tempered.
Making a strong caseins for milk.
Calcium and protein. Digestive enzymes. Stomach absorption. And why milk is great for babies and bodybuilders alike.
Dopamine me saying this, but I really like you.
Alcohol. Dopamine and Endorphins. Reward pathway. And how alcohol makes our brain want and like it.
Getting fat? No wonder you are not as strong.
Burnt bottoms.
Culture. Crunchy. Caramelization. And why sometimes burnt rice makes the best rice dishes.
Keep kale and carrot on.
Phytochemicals. Microbiology. Immunity. And why vegetable self-defence means spicy vegetable recipes are less common.
Okama Sutra.
Gentle curves. Hot Conductors. Design and culture. And how history of rice cookers has good karma.
Tongue (pro)teases.
Proteases. Heat. Stomach acids. And why pineapples burn our tongues (and when they don’t).
Did you score with the fish and squid?
Surface area. Collagen. Muscle fibres. And why we score fish and squid before we cook them.
Splashed from my head to-ma-toes!
Convection. Viscosity. Bubbles. And how to prevent splattering when cooking thick sauces.
