Harold McGee is no slouch when it comes to the science of cooking and the chemistry of food. He wrote what many consider to be the source for accessible information on the science behind cooking and food, unsurprisingly called On Food And Cooking. He also writes
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Read part 1 here.
…I saw the plan clearly. She lures people from across the street by carefully leaving open a door to her very interesting prep kitchen, and when they wander in, she immobilizes them with cheerful banter about food. When they are relaxed and unable to defend themselves, she pounces! We [...]
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I am a New York Yankees fan and have been since 1970. And I don’t have a next favorite team; it’s all or nothing with me. However, I do have a few teams upon which I wish catastrophes, or at least a demotion to AAA baseball, and one of those teams is
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