Food Science

"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat....

For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic....

In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more....

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries....

An engaging and far-reaching exploration of refrigeration, tracing its evolution from scientific mystery to globe-spanning infrastructure, and an essential investigation into how it has remade our entire relationship with food—for better and for worse....

The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes....

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making....

Investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind today’s changing food landscape and clearly shows the trade-offs of replacing real food with technology-driven approximations with news-breaking revelations....

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams....

Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways and reveals the importance of all the off-the-plate elements of a meal....

Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle of wine to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste....

Still drinking Cabernet after that one bottle you liked five years ago? It can be overwhelming if not intimidating to branch out from your go-to grape....

In this book, Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes listeners on a world tour of whiskey and the science of flavor....

In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture....

Bottled & Sold shows how water went from being a free natural resource to one of the most successful commercial products of the last 100 years - and why we are poorer for it....

For most people, giving up the day job and moving to a beautiful area of France and living off the vines is an impossible but delicious dream....

Diet, by definition, is the type of food consumed in a certain period....

This delightful audiobook narrated by Russell Bentley offers a savory account of how the pursuit of delicious foods shaped human evolution....

Break out the TV dinners! From the author who gave us Cod, Salt, and other informative bestsellers, the first biography of Clarence Birdseye....

Modern science has brought us produce in perpetual abundance - once-rare fruits are seemingly never out of season....

Through the lens of Berlin's personal story, The Ethical Butcher educates listeners about how they can improve the meat industry by participating in it....

Figuring out "what's for dinner on Mars" is far from trivial. If we can figure out how to sustain ourselves on Mars, we will know how to do it on Earth too. Dinner on Mars shows how setting the table off-planet will supercharge efforts to produce food sustainably here at home....

Sugar substitutes have been a part of American life since saccharin was introduced at the 1893 World's Fair.....

Wie wir die Ernährung der Zukunft ökologisch und gerechter sichern können. Nie war die Lebensmittelversorgung so sicher wie heute. Mit künstlichen...

The global coffee industry rests on fragile ecological foundations. In Coffee Is Not Forever, Stuart McCook explores the transnational story of this essential crop through a history of one of its most devastating diseases, the coffee leaf rust....