Robert L. Wolke - What Einstein Told His Cook: Kitchen Science Explained

What is raw sugar? Is refined white sugar unhealthful? How can you soften hardened brown sugar? What are treacle, sorghum, and sulphured molasses? Whats the difference between cane sugar and beet sugar? How do you dissolve two cups of sugar in one cup of water? What does caramelize mean? How are starches and sugars related? How do they get corn syrup from corn? What is Dutch process cocoa? Why does chocolate melt in the mouth? How do they make white chocolate?and more.

What are all those special salts and tenderizers in the supermarket? What are salt substitutes? Why do we add salt to the water for boiling pasta? Whats so special about sea salt? Kosher salt? Freshly ground salt? Can a potato remove the excess salt from over-salted soup? Why do recipes tell you to use unsalted butter and then add salt?and more.

Whats the difference between a fat and a fatty acid? Why are oils only partially hydrogenated? Why do we clarify butter? How do they make corn oil? How do the various cooking oils compare? What can you do with used cooking oil? How do nonstick cooking sprays work? What noodles contain fat? Is heavy cream really lighter than light cream?and more.

What do home water filters do? Whats the difference between baking powder and baking soda? Is aluminum dangerous? What is baking ammonia? Sour salt? Cream of tartar? Artificial vanilla? MSG? Why is there no calcium in cream cheese? Why does lasagne dissolve metal? How is vinegar made? Are green potatoes poisonous? How is lye used in our foods?and more.

Is a rare steak bloody? What makes ground beef brown? Is prime rib prime beef? Why is the meat near the bone sweetest? What do bones contribute to a stock? Whats the best way to skim fat from a stock? How do they make all those different hams? How does brining work? How long is overnight? What makes gravy lumpy and greasy? Why does fish cook so quickly? Why does fish smell fishy? What is surimi? Are oysters on the half-shell alive? Should lobsters be boiled or steamed?and more.

What is a calorie? How is cooking different at high altitudes? Why does water boil? Why does it take so long to reduce a stock? What do the Btu ratings of ranges mean? Does the alcohol boil off when you cook with wine? Can you really fry an egg on the sidewalk? Is charcoal or gas better for grilling? Whats the best way to defrost foods? Why do bakers roll out their dough on marble? Can hot water freeze faster than cold water? Can eggs be frozen? What is freezer burn? Why does blowing on hot food cool it?and more.

Is coffee acid? Does espresso contain more caffeine than American coffee? How is coffee decaffeinated? Whats the difference between a tea and a tisane? What makes soft drinks so acidic? Does belching contribute to global warming? Can soda go flat in an unopened bottle? How can you open a bottle of Champagne with aplomb? Why do some wines have plastic corks? What do you do with the wine cork when the waiter gives it to you? How much alcohol is there in various beverages?and more.