Mayonnaise "e;takes"e; when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids …
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so …
“Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of …
