Chemistry. Biology. Physics. And how breathalyzers are designed using principles also found in food and cooking.
Water. Citric acid. Polar molecules. And why adding citrus fruits give water such a zing.
Calcium and protein. Digestive enzymes. Stomach absorption. And why milk is great for babies and bodybuilders alike.
Ethanol. Fat and water molecules. Solubility. And why meat cooked in alcohol tastes and smells better.
Water and ethanol. Atomic weights and density. Solubility and volatility. And why cooking with alcohol smells better.
Gluten. Solubility. Alcohol. And how to get fluffy tempura (and chicken wings).
Evaporation. Solubility. Insulation. And why beer-battered fish and chips are yummier.
Bonds. Water. Starch. And the science of sushi’s sticky rice.
Materials. Permeability. Solubility. And how soda cans and plastic bottles affect fizziness and taste.