Showing results for "Science" in Food & Wine

Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.

Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.

Tim Spector, one of the leading scientists in the field, reveals the extraordinary connection between our gut and our health 'Completely fascinating' Sheila Dillon 'A great book . . . very convincing' Alex Renton, BBC RADIO 4 'The Diet Myth is fascinating, and I'm now obsessed with microbes!'...

Two of the world’s most popular and trusted pet care advocates reveal new science to teach us how to delay ageing and provide a long, happy, healthy life for our canine companions. The definitive, cutting-edge guide for every dog parent. The #1 New York Times Bestseller and Sunday Times...

Discover the origins, traditions, and use of the everyday foods served up on our plates, from salt to sushi and rice to ravioli. A true celebration of food in all its forms, The Food Book follows the human quest for sustenance through the stories of individual ingredients, and examines our...

They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour. As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that...

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. 

This book will appeal to foodies & those who are deprived of cookbooks in the 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 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.

Penguin presents the unabridged, downloadable audiobook edition of Gastrophysics: The New Science of Eating by Charles Spence, read by John Sackville. A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food Why do we consume 35% more food when eating with one...

In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouthwatering tour of the 21st-century kitchen and the everyday food miracles that we all take for granted. Ever wondered what modified starch is and why it's in so much of the food we buy? What do instant mash and freeze-dried coffee have in common? What's the real truth behind the five-second rule?

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. 

Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have...

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes.

Most keto books miss key details—like how to make keto work for your age, lifestyle, and health needs. Whether you're new to keto or seeking an age-appropriate plan, “KETO DIET COOKBOOK AND CLARITY” makes it simple, practical, and effective. Many start keto expecting quick results but get overwhelmed by conflicting advice or confusion about what to eat. This book cuts through the noise with a clear, practical roadmap—from understanding keto to shopping, meal prepping, and delicious recipes for all ages. You don’t need another complex diet. You need a sustainable plan that fits your life.

The science behind great cooking, revealed through the questions every cook asks and the relentless testing that answers them—from the James Beard Award-winning team at Christopher Kimball’s Milk Street How do you go from a good cook to a great cook? Question everything. Should you skip...

The characters in Tasting the Past include a young Swiss scientist who set out to decode the DNA of every single wine grape in the world; Middle Eastern researchers who seek to discover the wines that King David drank; and a University of Pennsylvania academic who has spent decades analyzing wine remains. The science illuminates wine in ways no critic can, and demolishes some of the most sacred dogmas of the industry: well-known French grapes aren't especially noble. 

Everyone's guide to using the power of science to produce healthier and tastier fruits and vegetables. From garden to fork, Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce and preparing the most delicious and nutritious food possible.

Food for Thought is a narrative podcast hosted by Joy Mehigan that transforms the complex science of nutrition into an accessible, engaging journey for curious listeners. Joy guides you through the intricate relationship between what we eat and how it impacts our physical and mental well-being, stripping away confusing diet trends to reveal evidence-based truths. This show offers a refreshing perspective on healthy living, focusing on sustainable habits rather than quick fixes, ensuring every episode leaves you informed and empowered. By blending scientific rigor with relatable storytelling, ...

Welcome to Inside Winemaking, your go-to resource for all things winemaking, designed for those already immersed in the wine industry and anyone with a passion for the art and science of crafting the perfect bottle. Inside Winemaking was created to provide direct access to the people in charge of creating world-class wines and for listeners looking for a non-traditional, informative, and entertaining take on winemaking. Our mission is to be a comprehensive resource hub for winemaking, providing valuable content to enthusiasts and industry professionals alike. Your host Jim Duane (Napa Valley ...

Nobel Prize winning study discovers proven method for consistent, long-term weight loss. If you thought there were no more weight loss breakthroughs left...think again...when you combine the keto diet with a 2016 Nobel Prize winning breakthrough known as autophagy - you get the keto diet on steroids. Just wait until you see the results....