Food Science

My degree is in Food Science. I had to put up with a bit of teasing from others who thought that Food Science (or Home Economics) is all about making cupcakes and learning how to iron. Au contraire! I took classes in chemistry, biology, physics, calculus, and learned about meat science, food sensory evaluation, and spent a lot of time in the lab.

You don't have to go through all that! Just read through these articles about the science of food and you will become a better cook. You'll understand why fish turns white when it cooks, why adding too much flour ruins cookies and cakes, and why a quick bread batter should be a neutral pH. It's fun and easy!

Food Science

• Applying Food Science in the Real World
• Baking Ingredient Science
• Muffin Science
• Rice Science
• Bean Science
• Grains Science
• Potato Science
• Stuffing Science
• Popover Science
• How to Measure Flour
• How to Measure
• Top 10 Tips for Making the Best Cookies
• Cake Ingredient Science
• Cream Puff Science
• Bar Cookie Science
• How to Cook Fish
• How to Cook Pork
• How to Cook Boneless, Skinless Chicken Breasts
• How to Cook Beef
• Pot Roast 101
• Cooking Turkey From the Frozen State
• Food Safety