(Bonus Episode)Book 101 Review, now in its fifth season, features Bryan Quoc Le, Founder and Principal Consultant of Mendocino Food Consulting, as my guest. In this episode, Bryan shares his expertise in food science and innovation, discussing how his work bridges the gap between culinary creativity and scientific precision. His insights offer a fascinating look into the future of food, sustainability, and the evolving relationship between taste and technology.

Wrangling the Doubt Monster: Fighting Fears, Finding Inspiration

Cooking isn't just an art, it's a science―150 fascinating food facts to make you a better cook

Does cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 150 Food Science Questions Answered is an intriguing look into the science of food, from the eyes of a food science Ph.D. candidate and recipient of the James Beard Legacy Scholarship.

Learn food science―how controlling heat, moisture, acidity, and salt content can magically transform the way flavors are developed and perceived. Understand the food science behind the few hundred milliseconds that creates our sense of taste. With increased knowledge will come increased mastery, no matter what you're cooking.

Inside 150 Food Science Questions Answered you'll find:

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.