Oxidation. Free radicals. Antioxidants. And the practical science tips that potato chips packaging design offers.
Density. Solubility. Temperature. And how being sweeter also means being more dense.
Gelatin. Melting. Diplomacy. And how the xiao long bao has them all.
Custard. Temperature. Creativity. And what no one tells you about the link between dim sum and crème brûlée.
Nitrogen. Oils and fats. Oxidation. And why the bags are designed to be so puffy with inert gas.
Temperature. Crystals. Structure. And why good chocolate is well-tempered.
Shape. Cooking zones. Stir frying. And why the chef and food can withstand the wok’s high heat.
Temperature. Conduction. Convection. And why we might want to simmer our chicken and vegetables.
Pressure. Temperature. Boiling points. And how the refrigerator goes full throttle.