150 Food Science Questions Answered: Cook Smarter, Cook Better

Does cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 750 Food Science Questions Answered is an intriguing look into the science of food, from the eyes of a food science PhD candidate and a recipient of the James Beard Legacy Scholarship. Learn how controlling heat, moisture, acidity, and salt content can magically transform t...