Food Chemistry

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. 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.

Newly minted high school teacher Lily Cross is young, bubbly, and can’t wait to put her fresh ideas into practice in the classroom. Her excitement is derailed after a disastrous run-in with a colleague. Lily didn’t realize she’d have to win over her fellow teachers as well as her students, but that’s okay. Lily’s up to the challenge.

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.

Coffee is more than just a beverage; it is a fixture in the daily lives of hundreds of millions of people worldwide. The first morning cup, afternoon pick-me-up, and after-dinner treat are just a few times of ours when we enjoy coffee. I know it’s tempting to run out to your local café and grab a cup of coffee, but making coffee at home has a few advantages too that most people tend to overlook. Better coffee at home is important for more than just convenience's sake. It’s about quality, control, savings, and the experience.

Did you know your physical, mental and emotional well-being depends on your gut health? The healthier your gut, the better you are! With the gut as a central axis of vigor, health coach Dimple Jangda has helped people all over the world recover from chronic diseases through a powerful combination of ancient Ayurvedic science, modern research and nutrition with a special emphasis on food chemistry. In this comprehensive book, she shares the tools that shaped her life and advises on how you can use food to preserve your health and reverse diseases.

Kaitlyn Parker has no problem being the invisible girl, which is why she finds herself hiding in various cabinets and closets all over her college campus. Despite her best efforts, she can’t escape the notice of Martin Sandeke—bad boy, jerk-face bully, and the universe’s hottest, wealthiest, and most unobtainable bachelor—who also happens to be Kaitlyn’s chemistry lab partner.

We can find oneness in meditation, in community, or in awe at the beauty around us. Another option: psychedelic medicines that can catalyze a connection with the self, with nature, or the cosmos. Good Chemistry points us on the right path to forging true and deeper attachments with our own souls, to one another, and even to our planet, helping us heal ourselves and our world.

I am not a drug dealer. I am not a seller… I am not a handler… I am not an abuser… I am not a promoter… I am not a smuggler… However, I understand that I can not save the world or the people who have chosen those paths. So, making substances safer, grander, and extremely unique is my life’s work. What I have created can’t be duplicated, stepped on, or mistaken for anything else.

An internationally renowned neuroscientist, Dr. Wenk has been educating college and medical students about the brain and lecturing around the world for more than 40 years. With this essential book, he vividly demonstrates how a little knowledge about the foods and drugs we eat can teach us a lot about how our brain functions. The information is presented in an irreverent and non-judgmental manner, making it highly accessible to high school teenagers, inquisitive college students, and worried parents.

Written in plain English, The Chemistry Book is packed with short, pithy explanations of some of the most historic moments in science, from the birth of atomic theory to the discovery of polythene and the development of new vaccine technologies to combat COVID-19.

Three years into her graduate studies at a demanding Boston university, the unnamed narrator of this nimbly wry, concise debut finds her onetime love for chemistry is more hypothesis than reality. She's tormented by her failed research - and reminded of her delays by her peers, her advisor, and most of all her Chinese parents, who have always expected nothing short of excellence from her throughout her life.

Chemistry for Breakfast is a perfect book for anyone who wants to deepen their understanding of chemistry without having prior knowledge of the science. With Mai as your guide, you'll find something fascinating everywhere around you.

This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.

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. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

Of all the dietary and nutritional claims pitched to us, what can we believe? How does cinnamon affect your health? How splendid is Splenda? Should you buy farmed, wild, or canned food? What's fishy about fish-oil supplements? Will a diet of Twinkies and M&M's lead to weight loss? Water from a tap or from a plastic bottle - which should you choose, and which is better for the environment? Should you carry your groceries home in plastic or brown paper? We all have questions, and Dr. Joe Schwarcz has the answers, some of which will astonish you.

Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why - explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. Ingredients offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves. Apart from the burning question of whether you should eat that Cheeto, Zaidan explores a range of topics.

What can beer teach us about biology, history, and the natural world? From ancient Mesopotamian fermentation practices to the resurgent American craft brewery, authors Rob DeSalle and Ian Tattersall peruse the historical record and traverse the globe for engaging and often surprising stories about beer. They explain how we came to drink beer, what ingredients combine to give beers their distinctive flavors, how beer's chemistry works at the molecular level, and how various societies have regulated the production and consumption of beer.

There are many types of sugar used in the foods we eat. To stay healthy, we can't consume too many of those pesky added sugars!