Food Chemistry

Teenage Stella Blunt does not know how to win friends. Her size, her snark, and her trust issues are all big problems. Only one person seems to like her...and he's weird as hell. Shy, awkward Howie Mullins is smitten. Stella has curves and brains - what's not to love? Howie can't stop drooling over her in chemistry class. Now, he's offering Stella his heart. Literally. Can Howie convince Stella to take a chance on love? Or will she take him out with a chainsaw?

Newly minted high school teacher Lily Cross is young, bubbly, and can’t wait to put her fresh ideas into practice in the classroom. Her excitement is derailed after a disastrous run-in with a colleague. Lily didn’t realize she’d have to win over her fellow teachers as well as her students, but that’s okay. Lily’s up to the challenge.

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. 

Is a vegan diet healthier? Should I try going low-carb? Is it always a bad idea to skip a meal? Are superfoods all they're cracked up to be? Is fat still bad for you? Can I eat to improve my chances of conceiving? Recognising that there is no one-size-fits-all when it comes to nutrition, this...

This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.

They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour. As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that...

Is a vegan diet healthier? Should I try going low carb? Is it always a bad idea to skip a meal? Are superfoods all they're cracked up to be? Is fat still bad for you? Can I eat to improve my chances of conceiving? Recognizing that there is no one-size-fits-all when it comes to nutrition, this...

Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why—explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. INGREDIENTS offers the perspective of a chemist on the stuff we eat, drink...

Master the food science of sweetness to transform your baking and conquer kitchen chemistry. Whether commuting to the grocery store or prepping a culinary masterpiece, this calm audio experience turns molecular biology into bite-sized knowledge. Say goodbye to confusing diet myths and hello to...

Transform your kitchen into a playful STEM laboratory and spark endless curiosity with the everyday magic of chemistry. Whether you need an engaging lesson for homeschooling or a fun listen for the family commute, this empowering journey makes complex science totally accessible. Young minds will...

Unlock the fascinating science of everyday chemistry and transform how you view the natural world. Whether you are relaxing on a calm commute or cooking dinner, this inviting educational journey turns a common seasoning into a brilliant microscopic adventure. Leave behind heavy formulas for an...