Food Science

"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat....

One of America's top doctors reveals how AI will empower physicians and revolutionize patient care....

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....

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....

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries....

From the author of The Moth in the Iron Lung comes a riveting exploration of how science, technology, and fear transformed our relationship with one of humanity's most ancient foods.

In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture....

Winner of the James Beard Award for Literary Writing "Engrossing...hard to put down." — The New York Times Book Review “Frostbite is a perfectly executed cold fusion of science, history, and literary verve . . . as a fellow nonfiction writer, I bow down. This is how it's done.” — Mary...

The international bestseller from award-winning writer Mark Schatzker that reveals how our dysfunctional relationship with food began—and how science is leading us back to healthier living and eating. For the last fifty years, we have been fighting a losing war on food. We have cut fat...

“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post “Dan Barber's tales are engaging, funny and delicious . . . The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. . . . It's...

Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths....

Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways and reveals the importance of all the off-the-plate elements of a meal....

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making....

The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes....

Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle of wine to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste....

The bananas we eat today aren't your parents' bananas: We eat a recognizable, consistent breakfast fruit that was standardized in the 1960s from dozens into one basic banana. But because of that, the banana we love is dangerously susceptible to a pathogen that might wipe them out. That's the...

Break out the TV dinners! From the author who gave us Cod, Salt, and other informative bestsellers, the first biography of Clarence Birdseye, the eccentric genius inventor whose fast-freezing process revolutionized the food industry and American agriculture...

With chronic disorders among American children reaching epidemic levels, hundreds of thousands of parents are desperately seeking solutions to their children's declining health, often with little medical guidance....

Why You Eat What You Eat examines the sensory, psychological, neuroscientific, and physiological factors that influence our eating habits....

Good Food Institute founder and president Bruce Friedrich offers a hopeful and rigorously researched exploration of how science, policy, and industry can work together to satisfy the world’s soaring demand for meat, while building a healthier and more sustainable world.

Investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind today’s changing food landscape and clearly shows the trade-offs of replacing real food with technology-driven approximations with news-breaking revelations....

Acclaimed health journalist and National Geographic contributor Maryn McKenna documents how antibiotics transformed chicken from local delicacy to industrial commodity - and human health threat - uncovering the ways we can make America's favorite meat safer again....

Diet, by definition, is the type of food consumed in a certain period....

This audiobook explains the scientific tools and techniques that revealed the century's biggest food fraud scams....

Figuring out "what's for dinner on Mars" is far from trivial. If we can figure out how to sustain ourselves on Mars, we will know how to do it on Earth too. Dinner on Mars shows how setting the table off-planet will supercharge efforts to produce food sustainably here at home....