Cooking is chemistry you can eat. This short course explains six everyday kitchen mysteries — why onions make you cry, why a brown crust tastes so good (the Maillard reaction), how caramel forms, what salt actually does, why a squeeze of lemon brightens a dish, and how mayonnaise holds oil and water together. Each lesson is a small, self-contained bit of food science you can use the next time you cook.
Cooking is chemistry you can eat. This short course explains six everyday kitchen mysteries — why onions make you cry, why a brown crust tastes so good (the Maillard reaction), how caramel forms, what salt actually does, why a squeeze of lemon brightens a dish, and how mayonnaise holds oil and water together. Each lesson is a small, self-contained bit of food science you can use the next time you cook.
