Let’s get back to basics, shall we?

I’ve been reading the novel Lessons in Chemistry after receiving it for Christmas, and it’s inspired—potentially—my next 12 columns. The book itself is great and checks all the boxes for me (strong female character, a little romance, a little humor), but it really reminded me how much I loved chemistry and food science in college.  The truth is, cooking basically IS chemistry, and a little understanding of what’s going on will go a long way in your kitchen. 

Continue reading “Transferring Heat in the Kitchen” →