The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

Sugars turn brown, as seen when we caramelize the tops of a crème brûlée. The browning of bread when we bake it is caused by the caramelization of the carbohydrates. Starches tend to act like sponges, soaking up water and expanding in size, as when rice or pasta noodles expand when we cook them.

They included the Girl Scouts’ 100th birthday and parties celebrating “Sesame Street” and the Super Mario Bros. game franchise. This baker’s Food & Cooking paradise is elegantly styled with delicious recipes. Includes a …