Gelatin. Melting. Diplomacy. And how the xiao long bao has them all.
Temperature. Crystals. Structure. And why good chocolate is well-tempered.
Lamination. Melting point. Emulsion. And why European butter is fat and proud of it.
Chocolate. Cheesecake. Chinese soups. And the one secret to cooking all three well.
Kitchen. Laboratory. Alchemy. And how the path to delicious Eggs Benedict (and more) was paved with gold.