Food Chemistry

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...

Why do so many women drink and eat to excess and then spend their days regretting it? An expert on women and depression explains what can be done to treat and prevent it. Depression is a common and debilitating problem among women, though it rarely occurs in a vacuum. As Susan Nolen-Hoeksema's...

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!

A step-by-step guide to addressing autoimmune and other health challenges through a healthy digestive system Offers a therapeutic ketogenic gut repair program that differs from mainstream ketogenic diets because it excludes inflammatory foods that cause gut damage, immune dysfunction...

Longlisted for the 2023 PEN/E.O. Wilson Literary Science Writing Award

A lively exploration of animal behavior in all its glorious complexity, whether in tiny wasps, lumbering elephants, or ourselves.

For centuries, people have been returning to the same tired...

From one of America’s leading educators, a timeless approach for education that cultivates intelligent, happy, purposeful, and morally grounded young people. In The Well-Educated Child, Dr. Deborah Kenny offers an inspiring vision for American education. Drawing on decades of experience in...

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.

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.

The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers kitchen wisdom based on her knowledge of food science so that “cooks of any experience level will walk away from this sharp guide with some new tricks” (Publishers Weekly). Want to cook fluffier scrambled...

An intimate cross-country look at the new debate over religion in the public schools A suburban Boston school unwittingly started a firestorm of controversy over a sixth-grade field trip. The class was visiting a mosque to learn about world religions when a handful of boys, unnoticed by their...

The mega-bestselling author who celebrated gender differences turns to diet and exercise as a source of well-being and harmony In the groundbreaking bestseller Men Are from Mars, Women Are from Venus, John Gray taught men and women how to embrace their differences to gain strong, loving...