In the follow up and companion to their book The Science of Good Cooking, America’s Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients–and uses that science to make them taste their best.
Just like most of the books from Cook’s Illustrated, reading Cook’s Science is as much of a chemistry lesson, as it is a recipe collection. But don’t worry Gentlemen, they make it fun.
Each of the 50 chapters begins with a short essay dissecting an ingredient’s composition and characteristics. They continue with an original experiment Cook’s Science dreamt up to show how the ingredient “behaves” in your recipes / mouth. From there you’ll get recipes–over 400 of them–designed to show off the ingredients and get the most out of the flavors they have to offer.