- My thanks to all of you at ChefTalk!
- Corn and nixtamalization
- Thank you Harold
- fixing broken holandaise
- Smoking
- supertasters and "perfect pitch" in taste
- Pasturized eggs
- A cheesy question
- Aging (meat, not me!)
- genetically modified foods
- Wood vs. Plastic Cutting Boards
- Separating the Good from the Bad and avoiding the Ugly
- Another question on corks
- The Great Muffin Controversy
- Residual Alcohol
- I Finally got it! Now I can relate!
- calories/carbs in yogurt
- Wood and bacteria, oh my!
- How do you clean your DRIED mushrooms?
- Why would scallion oil go bad?
- Non Contact Thermometers
- Basting Poultry
- Aluminum
- A clean 'shroom is a happy 'shroom
- smoke points
- Just had to ask....
- The science of wine
- To sous vide or not to sous vide, That is the question
- shellfish, poaching temp. and factors
- The future of kitchen science
- Smoke and fumes from seasoning cast iron
- Nickel plated cast iron
- Court bouillons
- Constant Formula in Food Science
- What do you cook?
- Sugar cookie question
- Salt/Sugar Preservation
- The brining controversy
- Substitutes for Potash & Hirschhorn
- Changes from your first edition
- Preserving my mind, I mean duck, no goose, OK, pork
- Ahh stick a cork in it
- To sear or not to sear
- Food Science for the student-cook
- Pop diets and science
- On Flour vs Cornstarch as a thickener
- Hydrogenation and you
- Botulism baby!
- The background of a book
- Basics
- Marinades
- Please Welcome Harold McGee