Food Science

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....

"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....

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....

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....

Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food....

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....

Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths....

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

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....

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....

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....

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....

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....

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....

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

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

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

Why You Eat What You Eat examines the sensory, psychological, neuroscientific, and physiological factors that influence our eating habits....

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

With chronic disorders among American children reaching epidemic levels, hundreds of thousands of parents are desperately seeking solutions to their children's declining health, often with little medical guidance....

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....

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....

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....