Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.

J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world) - and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue and share years’ worth of hard-won knowledge.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Would you like to enjoy summer fruits during winter? Do you want to learn the secrets of canning fruits at home? Are you interested in learning which fruits can be canned and why? There is nothing more refreshing than tasting the flavors of your favorite fruits, even if they aren't in season. This book will introduce you to several fruit canning methods and recipes designed to preserve the quality and taste of fruits. It also means you'll get the same good vitamins from your favorite fruit, which can sometimes be lacking in a winter diet.

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.

Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.

Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.

Scratch beneath the surface of a coffee bean, a red pepper flake, a poppy seed, a mold spore, a foxglove leaf, a magic-mushroom cap, a marijuana bud, or an apple seed, and we find a bevy of strange chemicals. We use these to greet our days (caffeine), titillate our tongues (capsaicin), recover from surgery (opioids), cure infections (penicillin), mend our hearts (digoxin), bend our minds (psilocybin), calm our nerves (CBD), and even kill our enemies (cyanide). But why do plants and fungi produce such chemicals? And how did we come to use and abuse some of them?

After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.

Do you want to understand what the keto diet is? Do you want to know how to lose weight quickly, while still enjoying your favorite foods? Do you want to know what, why, and why not to eat certain foods? Do you want to know what the glycemic Index of flours is and why it is important to know it to lose weight? In this book, you will know how to lose weight without losing energy.

Are you looking to drop those excess pounds and get in shape? Would you like to successfully stay on the Keto diet but you have a serious sweet tooth? Are you looking for a resource with loads of mouthwatering, easy-to-make ketogenic desserts? Keto fat bombs are something that every keto dieter would love to try and a good know-how about them really helps. This book will equip you with useful knowledge about keto fat bombs and enable you to become a master in your kitchen when it comes to making some mouthwatering fat bombs.

Homemade bread? Yes! It is easier than you think. This audiobook includes 30 bread recipes that will serve as your introduction to the basics of crafting bread. From traditional loaves, to family favorites, to artisan delights, this audiobook will make you fall in love with the art of baking bread. Considering that at it’s core bread is made from only four ingredients, it can be made in a hundred different combinations, all equally unique and delicious.

From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

Adaptogenic mushrooms are one of today's buzziest superfoods, known for their ability to restore skin's youthful glow, increase energy levels, reduce brain fog, keep your hormone levels in check, and so much more. In Healing Mushrooms, you'll learn about the 10 most powerful mushrooms you can add to your daily diet to maximize your health gains. Packed with practical information and 50 mushroom-boosted recipes for breakfast, lunch, and dinner (and even dessert!), Healing Mushrooms unlocks the vast potential of this often-overlooked superfood category.

Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.

Brooklyn Borough President Eric Adams is on a mission to tackle one of the most stubborn health problems in the country: chronic disease in the African American community.

My Big TOE: Awakening, written by a nuclear physicist in the language of contemporary culture, unifies science and philosophy, physics and metaphysics, mind and matter, purpose and meaning, the normal and the paranormal. The entirety of human experience (mind, body, and spirit) including both our objective and subjective worlds is brought together under one seamless scientific understanding.

Richard Dawkins' brilliant reformulation of the theory of natural selection has the rare distinction of having provoked as much excitement and interest outside the scientific community as within it. His theories have helped change the whole nature of the study of social biology, and have forced thousands to rethink their beliefs about life.

How the Earth Works takes you on an astonishing journey through time and space. In 48 lectures, you will look at what went into making our planet - from the big bang, to the formation of the solar system, to the subsequent evolution of Earth.

We are in the midst of a global mental health crisis, and mental illnesses are on the rise. But what causes mental illness? And why are mental health problems so hard to treat? Drawing on decades of research, Harvard psychiatrist Dr. Chris Palmer outlines a revolutionary new understanding that for the first time unites our existing knowledge about mental illness within a single framework: mental disorders are metabolic disorders of the brain. Brain Energy will transform the field of mental health, and the lives of countless people around the world.

Welcome to the Universe is a personal guided tour of the cosmos by three of today's leading astrophysicists. Inspired by the enormously popular introductory astronomy course that Neil deGrasse Tyson, Michael A. Strauss, and J. Richard Gott taught together at Princeton, this book covers it all - from planets, stars, and galaxies to black holes, wormholes, and time travel.

Astrophysicist Neil deGrasse Tyson has attracted one of the world’s largest online followings with his fascinating, widely accessible insights into science and our universe. Now, Tyson invites us to go behind the scenes of his public fame by unveiling his candid correspondence with people across the globe who have sought him out in search of answers. In this hand-picked collection of 100 letters, Tyson draws upon cosmic perspectives to address a vast array of questions about science, faith, philosophy, life, and of course, Pluto.

Dr. Catherine Kleier invites us to open our eyes to the phenomenal world of plant life and to the process she calls “Natura Revelata”, the joy of celebrating and learning from the secrets of nature. As Dr. Kleier shares her knowledge with contagious excitement for her subject, she emphasizes the middle ground: Instead of focusing on cell microbiology or the study of ecosystems and habitats, she stresses the basic biology, function, and the amazing adaptations of the plants we see all around us.

In this illuminating audiobook, Tyson and coauthor James Trefil, a renowned physicist and science popularizer, take on the big questions that humanity has been posing for millennia - How did life begin? What is our place in the universe? Are we alone? - and provide answers based on the most current data, observations, and theories.

At the end of his career, Albert Einstein was pursuing a dream far more ambitious than the theory of relativity. He was trying to find an equation that explained all physical reality - a theory of everything. Experimental physicist and award-winning educator Dr. Don Lincoln takes you on this exciting journey in The Theory of Everything: The Quest to Explain All Reality. Suitable for the intellectually curious at all levels and assuming no background beyond basic high-school math, these 24 half-hour lectures cover recent developments at the forefront of particle physics and cosmology.

In The Quantum Universe, Brian Cox and Jeff Forshaw approach the world of quantum mechanics in the same way they did in Why Does E=mc2? and make fundamental scientific principles accessible - and fascinating - to everyone.The subatomic realm has a reputation for weirdness, spawning any number of profound misunderstandings, journeys into Eastern mysticism, and woolly pronouncements on the interconnectedness of all things. Cox and Forshaw's contention? There is no need for quantum mechanics to be viewed this way.

From launchpad explosions to a pernicious cricket infestation to the demanding management style of Musk himself, the rise of SpaceX was beset with challenges and far from inevitable. Find out how the startup beat the odds and flew high enough to outpace their rivals... and where they're going next.

Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.

How does soap know what's dirt? How do magnets work? Why do ice cubes crackle in your glass? And how can you keep them quiet? These are questions that torment us all. Now Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, provides definitive - and amazingly simple - explanations for the mysteries of everyday life.

It's no secret a lot of people are stressed out about making food. Not understanding how to navigate the kitchen, recipes, and ways to cook can make it more intimidating. But the problem is that we still have to eat, no matter how much we try to avoid it. Do you want to spend less time in the kitchen with better results?

Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.

Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.

Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.

J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.