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Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, s

Author of the forthcoming What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Summer 2017) In this captivating blend of culinary history a

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation

"This book contains mature content"--Page 4 of cover.

Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook