Phase transition. Evaporation. Condensation. And how heat transfer made refrigerators indispensable.
Absorption. Evaporation. Latent heat. And why the rice cooker has a lid.
Latent heat. Evaporation. Maillard reaction. And why we blot meats before we cook them.
Chocolate. Cheesecake. Chinese soups. And the one secret to cooking all three well.
Thermostats. Latent heat. Culture. And how science gets steamy with culture in rice cookers.