The Science Of Sugars, Syrups, Sweeteners, And Sugar Substitutes
Find out everything you need to know about sucrose, fructose, and glucose, as well as how to cook with different sugars, syrups, and artificial sweeteners, including granulated sugar, brown sugar, turbinado, demerara, Barbados, muscovado, and more. Plus a handy guide to the stages of sugar syrup for candy making.
The Science Of Rubs
Herb & spice rubs and blends are a great way to bring major flavor to food. But there is a science and art to making and using them.
The Science of Beans
Beans are a cheap, easy, flexible source of protein, and there are a million things you can do with them once you understand these basic concepts.
The Science of Clams
There are many varieties of clam, and many ways they are sold. Here’s what a cook needs to know.