Home Chemistry

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.

I’ve always followed one rule—don’t mess with anything my brother’s touched. Even if I touched her first. Mills Callahan is my brother’s ex—and the one I never forgot. Now she’s broke, out of options, and crashing in the only finished room of the house I'm renovating. I should’ve turned her away. But I couldn't. She’s chaos I don’t need—and the only calm I’ve felt in months. I can’t stop thinking about the way she looked at me that night. The way she came apart in my hands—before she married him. If I cross that line with her, I put the entire family at risk. And...

Much of today's telecom tech – was invented by a woman. She was a very famous actress in her day. Can you name her? One famous photograph of a very tiny thing led to the discovery of the structure of DNA. Do you know the name of the woman who took that photo? You're watching a police drama on TV and you see an officer put on a bullet-proof vest made of Kevlar. Know which woman invented that? Before computers, there were "computers," women who did the heavy math lifting with the pre-electronic tools available to them, namely their math-inclined brains. Would you recognize the names of ...

Laboratory precision meets culinary creativity in this comprehensive exploration of the science that transforms raw ingredients into the foods we love. This book bridges the gap between complex food science and everyday cooking, making the fundamentals of molecular gastronomy accessible to both home cooks and culinary professionals. Through clear, engaging prose, readers unravel the mysteries behind common cooking phenomena - from why meat browns to how emulsions hold together. Each section explores fundamental principles like the Maillard reaction, protein denaturation, and enzymatic ...

Chemistry professor Dario Bressanini is on a mission to teach listeners about safe, sustainable methods for cleaning their homes while debunking widespread myths. He uses scientific evidence to answer common queries, digging into chemistry basics like solubility, pH, and concentration. He explains how to choose the best product for any job, including advice on making selections at the store and using just the right amount to cut down on waste.

Whether you're a new pool owner or a seasoned pro, maintaining a pool can be a daunting task. But fear not, because this book has got you covered! With its clear and concise language and organized structure, you'll learn everything you need to know to keep your pool in pristine condition.