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href="http://www.scienceofcooking.com/foams/culinary_foams.htm">Foam Cannisters</a> 145 </li> 146 <li> 147 <a href="http://www.scienceofcooking.com/tools/science_of_blenders.htm">Blending and Pureeing</a> 148 </li> 149 <li> 150 <a href="http://www.scienceofcooking.com/induction_cooking.htm">Induction Cooking</a> 151 </li> 152 153 </ul> 154 155 <li class="dropdown"> 156 <a href="#" class="dropdown-toggle" data-toggle="dropdown">Ingredients <b class="caret"></b></a> 157 <ul class="dropdown-menu"> 158 <li> 159 <a href="http://www.scienceofcooking.com/eggs/">Eggs</a> 160 </li> 161 <li> 162 <a href="http://www.greenmarketrecipes.com/tomatoes/">Tomatoes</a> 163 </li> 164 165 <li> 166 <a href="http://www.scienceofcooking.com/chocolate/science-of-chocolate.htm">Chocolate</a> 167 </li> 168 <li> 169 <a href="http://www.scienceofcooking.com/health_benefits_of_shiitake_mushrooms.htm">Mushrooms</a> 170 </li> 171 172 <li> 173 <a href="http://www.scienceofcooking.com/cast_iron_cooking.htm">More...</a> 174 </li> 175 176 </ul> 177 178 179 <li class="dropdown"> 180 <a href="#" class="dropdown-toggle" data-toggle="dropdown">Healthy Molecules <b class="caret"></b></a> 181 <ul class="dropdown-menu"> 182 <li> 183 <a href="https://www.worldofmolecules.com/foods/IP6-molecule.html">IP-6</a> 184 </li> 185 <li> 186 <a href="https://www.worldofmolecules.com/antioxidants/quercetin.htm">Quercetin</a> 187 </li> 188 189 <li> 190 <a href="https://www.worldofmolecules.com/antioxidants/turmeric.htm">Curcumin</a> 191 </li> 192 <li> 193 <a href="https://www.worldofmolecules.com/foods/omega_3.htm">Omega-3 fatty acid</a> 194 </li> 195 <li> 196 <a href="https://www.worldofmolecules.com/foods/egcg-molecule.html">EGCG</a> 197 </li> 198 <li> 199 <a href="http://www.scienceofcooking.com/healthy_molecules/vitamin_d3_molecule.htm">Vitamin D3</a> 200 </li> 201 <li> 202 <a 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240 241 242</div> 243 244 </div> <br> 245 </div> 246 </div> 247 <!-- /.row --> 248 249 <!-- Portfolio Item Row --> 250 <div class="row"> 251 252 <div class="col-md-6"> 253 <br> <img class="img-responsive" src="chicken-maillard-reaction.jpg" alt="maillard reaction in chicken when heated to 300F"> 254 </div> 255 256 <div class="col-md-6"> 257 <h3>Why does food brown when cooked?</h3> 258 Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction occurs meat will have less flavor. Shown above are two identical dishes cooked (left) below (140°C) and right at much higher temperatures. Both caramelization and the maillard reaction only occur on the right producing the noticeable brown color...Read about <a href="https://www.scienceofcooking.com/browning_of_foods.htm">why foods brown</a></div> 259 260 </div> 261 <h4> 262 <!-- /.row --> 263 264 <strong>See Also: </strong> </h4> 265 <h4><a href="https://www.scienceofcooking.com/comparison-of-how-the-best-chefs-roast-chicken.html"> A Comparison of how the Best Chefs Roast Chicken</a></h4> 266 <p><a href="https://www.scienceofcooking.com/umami-foods/"><strong>NEW -->> Umami Rich Foods with Recipes</strong></a></p> 267 <div class="row"> 268 <div class="col-lg-12"> 269 270 </div> 271 </div> 272 <!-- /.row --> 273 274 <!-- Page Features --> 275 <div class="row"> 276 277 <div class="col-md-3 col-sm-6 hero-feature"> 278 <div class="thumbnail"> 279 280 <h3> <a href="browning-of-foods.html" 281style="background-color: white; color: brown;">Browning of Foods</a> </h3> 282 <img src="caramelized-carrots-200h.jpg" alt="caramelized carrots"> 283 <div class="caption"> 284 285 <p>Why does food on the stove top sometimes not sear? Why does food sometimes stick to the surface of a pan? Read more on Science of Browing Foods: </p> 286 <ul> 287 <li> <a href="https://www.scienceofcooking.com/maillard_reaction.htm">What is the Maillard Reaction?</a></li> 288 <li><a href="https://www.scienceofcooking.com/maillard_reaction_effects.htm">What are the effects of the Maillard Reaction from cooking?</a></li> 289 <li><a href="https://www.scienceofcooking.com/caramelization.htm">What is Caramelization?</a></li> 290 <li><a href="https://www.scienceofcooking.com/comparison-of-how-the-best-chefs-roast-chicken.html">A Comparison of how the best chefs Roast Chicken</a></li> 291 <li><a href="https://www.scienceofcooking.com/enzymatic-non-enzymatic-browning-of-foods.html">Browning of foods --enzymatic vs. non enzymatic</a></li> 292 <li><a href="https://www.scienceofcooking.com/why_food_sticks.htm">Why does food stick to stainless steel surfaces?</a></li> 293 <li><a href="https://www.scienceofcooking.com/how-is-heat-transferred-in-cooking.html">How is heat transferred during cooking?</a></li> 294 <li><a href="https://www.scienceofcooking.com/why_is_humidity_important_in_cooking.htm">Why is humidity important in cooking?</a></li> 295 <li><a href="https://www.scienceofcooking.com/why_red_meat_turns_brown.htm">Why does red meat turn brown when vacuum packed</a></li> 296 <li><a href="https://www.scienceofcooking.com/cast_iron_cooking.htm">Science of Cast Iron Cooking</a></li> 297 <li><a href="what-is-difference-cast-iron-and-carbon-steel.html">Cast Iron Pans vs. Carbon Steel Pans</a></li> 298 </ul> 299 300</div> 301 </div> 302 </div> 303 304 <div class="col-md-3 col-sm-6 hero-feature"> 305 <div class="thumbnail"> 306 307 <h3> 308 <p class="text-danger">Science of Food and Taste</p> </h3> 309 310 <img src="glucose-200h.gif" alt="glucose molecule"> 311 <div class="caption"> 312 313 <br> 314 <ul> 315 <li><a href="https://www.scienceofcooking.com/types_of_foods.htm"> What are the four basic food types?</a></li> 316 <li><a href="https://www.scienceofcooking.com/about_taste.htm">What are the basic tastes?</a></li> 317 <li><a href="https://www.scienceofcooking.com/taste_molecules.htm">The molecular basis of taste -- taste molecules</a></li> 318 <li><a href="https://www.scienceofcooking.com/science-of-umami.html">Science of Umami - molecular basis</a></li> 319 <li><a href="https://www.scienceofcooking.com/food_digestion.htm">Where are foods digested?</a></li> 320 <li><a href="https://www.scienceofcooking.com/what_is_flavor.htm">What is flavor?</a></li> 321 <li><a href="https://www.scienceofcooking.com/msg.htm">What is MSG and is there a natural MSG?</a></li> 322 <li><a href="https://www.scienceofcooking.com/science-of-onions.html">Science of Onions </a></li> 323 <li><a href="https://www.scienceofcooking.com/artificial_sweeteners.htm">What are artificial sweeteners?</a></li> 324 <li><a href="https://www.scienceofcooking.com/what_are_inverted_sugars.htm">What are inverted sugars?</a></li> 325 <li><a href="the-taste-of-coriander.html">
325Why Coriander tastes different to some people</a></li> 326 <li><a href="https://www.scienceofcooking.com/why-does-milk-curdle.html">Why does milk curdle?</a></li> 327 <li><a href="science-of-cornmeal-and-polenta.html">Science of Cornmeal and Polenta</a></li> 328 <li><a href="https://www.scienceofcooking.com/science_of_hot_sauces.htm">Science of hot sauces -- most popular brands</a></li> 329 <li><a href="https://www.scienceofcooking.com/molecular_gastronomy/">What is Molecular Gastronomy?</a></li> 330 <li><a href="https://www.scienceofcooking.com/health-benefits-of-shitake-mushrooms.html">What are the health benefits of shitake mushrooms?</a></li> 331 <li><a href="science-of-cooking-mashed-potatoes.html">Science of cooking mashed potatoes</a></li> 332 </ul> 333<p> </p> 334 <p> 335 336 </p> 337 </div> 338 </div> 339 </div> 340 341 <div class="col-md-3 col-sm-6 hero-feature"> 342 <div class="thumbnail"> 343 <h3> <p class="text-danger">Enhancing Taste and Flavor</p> </h3> 344 <img src="dehyrated-zucchini-blossom-200h.jpg" alt="dehydrated zucchini blossom"> 345 <div class="caption"> 346 347 348 <p>Flavor can be enhanced many ways... Umami is now the commonly used term by taste scientists for the fifth taste but brining, curing and dehydrating are also very effective methods.</p> 349 <ul> 350 <li><a href="https://www.scienceofcooking.com/adding_flavor_using_umami.htm">Adding flavor using Umami</a></li> 351 <li><a href="https://www.scienceofcooking.com/what-is-curing.html">How does Curing Work</a></li> 352 <li><a href="https://www.scienceofcooking.com/science-of-brining.html">Science of Brining</a></li> 353 <li><a href="https://www.scienceofcooking.com/tomatoes/how-to-roast-tomatoes.html">How to Roast Tomatoes for Umami Flavor ...</a></li> 354 <li><a href="https://www.scienceofcooking.com/science-of-cooking-with-brown-butter.html">How to make Brown Butter Sauce</a></li> 355 <li><a href="https://www.scienceofcooking.com/difference_male_female_zucchini_blossom.htm">Science of zucchini blossoms</a></li> 356 <li><a href="https://www.scienceofcooking.com/tools/science_of_food_dehydrators.htm">Dehydrating Foods -- Science of Food Dehydrators</a></li> 357 <li><a href="https://www.scienceofcooking.com/how-to-dehydrate-zucchini-blossoms.html">How to Dehydrate Zucchini Blossoms</a></li> 358 <li><a href="how-to-freeze-zucchini-flowers.html">How to Freeze Zucchini Flowers</a></li> 359 <li><a href="https://www.scienceofcooking.com/science_of_saffron.htm">Science of Saffron</a></li> 360 <li><a href="https://www.scienceofcooking.com/why-are-dried-shitake-mushrooms-more-flavorful-than-fresh.html">Why dried shitake mushrooms have more flavor than fresh</a></li> 361 <li><a href="duck-fat-as-a-healthy-alternative-to-butter.html">Duck Fat as a Healthy Alternative to Butter</a></li> 362 </ul> 363 <p> </p> 364 365 </div> 366 </div> 367 </div> 368 369 <div class="col-md-3 col-sm-6 hero-feature"> 370 <div class="thumbnail"> 371 372 <h3> 373 <p class="text-danger">The Healthiest Foods</p> </h3> 374 375 <img src="broccoli-sprouts.jpg" alt="broccoli sprouts healthiest foods"> 376 <br> 377 Broccoli Sprouts (above-- easy to grow) is perhaps the most impressive superfood for anti-aging, improve cognitive function and preventing and fighting cancer.. 378 379 <div class="caption"> 380 381 <ul> 382 <li><a href="science-behind-broccoli-sprouts.html">Broccoli Sprouts and cruciferous vegetable</a></li> 383 <li><a href="https://www.scienceofcooking.com/science_health_benefits_of_ginger.htm">Science and Health Benefits of Ginger</a></li> 384 <li><a href="https://www.scienceofcooking.com/eggs/health_nutrition.htm">Egg Nutrition </a></li> 385 <li><a href="https://www.scienceofcooking.com/health-benefits-of-shitake-mushrooms.html">
385What are the health benefits of shitake mushrooms?</a><a href="https://www.scienceofcooking.com/science_health_benefits_of_ginger.htm"></a></li> 386 <li><a href="https://www.scienceofcooking.com/science-of-cooking-with-lentils.html">Science of cooking with Lentils</a></li> 387 <li><a href="health-benefits-of-garlic.html">What are the health benefits of garlic?</a></li> 388 <li><a href="https://www.scienceofcooking.com/healthy_molecules/">Healthy Molecules found in healthy foods</a></li> 389 <li><a href="http://www.scienceofcooking.com/chocolate/health-benefits-of-chocolate.htm">What are the health benefits of Chocolate?</a></li> 390 <li><a href="http://www.scienceofcooking.com/what-are-different-types-of-omega-3-fatty-acids.htm">What are the different types of Omega-3 fatty acids?</a></li> 391 <li><a href="science-of-long-pepper.html">Long Black Pepper - Piper Longum</a></li> 392 </ul> 393 </div> 394 </div> 395 </div> 396 397 </div> 398 <!-- /.row --> 399 400 401<div> 402
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412 413 414</div> 415 <hr> 416 417 418 419 <!-- Title --> 420 <div class="row"> 421 <div class="col-lg-12"> 422 423 </div> 424 </div> 425 <!-- /.row --> 426 427 <!-- Page Features --> 428 <div class="row"> 429 430 <div class="col-md-3 col-sm-6 hero-feature"> 431 <div class="thumbnail"> 432 433 <h3> 434 <p class="text-danger">Science and Cooking of Eggs</p> 435 </h3> 436 <img src="egg-poached-using-saran-wrap-200h.jpg" alt="poaching perfect egg using saran wrap"> 437 <div class="caption"> 438 <ul> 439 <li><a href="https://www.scienceofcooking.com/eggs/index.html">Science of Cooking with Eggs </a></li> 440 <li><a href="https://www.scienceofcooking.com/eggs/anatomy-of-a-chicken-egg.html">Anatomy of a Chicken Egg</a></li> 441 <li><a href="https://www.scienceofcooking.com/eggs/what-are-best-methods-to-poach-an-egg.html">What are the Best Methods to Poach an Egg </a></li> 442 <li><a href="https://www.scienceofcooking.com/eggs/science-behind-perfect-french-omlette.html">Science behind perfect French Omlette </a></li> 443 <li><a href="https://www.scienceofcooking.com/eggs/egg_safety.htm">Eggs Safety </a></li> 444 <li><a href="https://www.scienceofcooking.com/eggs/how_fresh_is_that_egg.htm">How Fresh is that Egg?</a></li> 445 <li><a href="https://www.scienceofcooking.com/eggs/buying_storing_eggs.htm">Buying and Storing Eggs</a></li> 446 <li><a href="https://www.scienceofcooking.com/eggs/health_nutrition.htm">Egg Nutrition </a></li> 447 <li><a href="https://www.scienceofcooking.com/eggs/boiled_eggs.htm">Why are some eggs hard to peel?</a></li> 448 <li><a href="https://www.scienceofcooking.com/eggs/cooking-eggs-sous-vide.html">Cooking Eggs Sous Vide</a></li> 449 <li><a href="https://www.scienceofcooking.com/eggs/boiled_eggs.htm">Why do some eggs crack when boiled?</a></li> 450 <li><a href="https://www.scienceofcooking.com/eggs/naked-egg-experiment.html">Naked Egg Experiment</a></li> 451 </ul> 452 </div> 453 </div> 454 </div> 455 456 <div class="col-md-3 col-sm-6 hero-feature"> 457 <div class="thumbnail"> 458 459 <h3> 460 <p class="text-danger">Ice Creams and Sorbets</p> 461 </h3> 462 <img src="ice-cream-after-overrun.jpg" alt="ice ceeam after overrun"> 463 <div class="caption"> 464 465 <br> 466 467 <ul> 468 469 470 <p>Do you notice that your homemade ice cream is harder to scoop and is not as smooth as commercial ice cream.</p> 471 <p> Find out how to make smoother ice... </p> 472 <p><a href="https://www.scienceofcooking.com/science_of_ice_cream.htm">Read more..</a> </p> 473 <p>And does you sorbet have too many large ice crystals ... </p> 474 <p>read <a href="http://www.scienceofcooking.com/how_to_prevent_ice_crystals_in_sorbet.htm">how to make smoother sorbets here.</a></p> 475 <p><a href="https://www.scienceofcooking.com/science_of_hydrocolloids_in_cooking.htm">Stabilizers for ice cream and sorbet</a></p> 476 477 </ul> 478 479 </div> 480 </div> 481 </div> 482 483 <div class="col-md-3 col-sm-6 hero-feature"> 484 <div class="thumbnail"> 485 <h3> <p class="text-danger">Health Risks in Cooking</p> 486 </h3> 487 <img src="trans-fat-molecule.jpg" alt="Isi-canister"> 488 <div class="caption"> 489 490 491 492 <p><a href="https://www.scienceofcooking.com/trans_fat.htm">What are Trans Fats?</a></p> 493 <p>
493<a href="https://www.scienceofcooking.com/why-should-you-soak-rice-overnight.html">Why should you soak rice overnight before cooking?</a></p> 494 <p><a href="https://www.scienceofcooking.com/lactose_intolerance.htm">What is lactose intolerance?</a></p> 495 <p><a href="http://www.scienceofcooking.com/hdl_ldl.htm">What is the difference between LDL and HDL?</a></p> 496 <p><a href="cholesterol.htm">About Cholesterol</a></p> 497 <p><a href="http://www.scienceofcooking.com/what-are-different-types-of-omega-3-fatty-acids.htm">What are the different types of Omega-3 fatty acids?</a></p> 498 <p><a href="https://www.scienceofcooking.com/nitrites_and_nitrates.htm">What is the difference between nitrates and nitrites?</a></p> 499 <p><a href="https://www.scienceofcooking.com/types_of_fats.htm">What is the difference between saturated and unsaturated fats?</a></p> 500 <p><a href="https://www.scienceofcooking.com/fish_meat_can_contain_carbon_monoxide.htm">Why is Carbon Monoxide and Nitrites used in meat and fish?</a>Â </p> 501 <p><a href="https://www.scienceofcooking.com/gluten-and-celiac-disease/">All about gluten sensitivity and issues with lectins</a>Â </p> 502 <p> </p> 503 <p> </p> 504 505 </div> 506 </div> 507 </div> 508 509 <div class="col-md-3 col-sm-6 hero-feature"> 510 <div class="thumbnail"> 511 512 <h3> 513 <p class="text-danger">Food and Wine</p> 514 </h3> 515 <img src="temp-sci-wine.jpg" alt="sea bass with barolo wine sauce - recipe of Daniel Boulud"> 516 <div class="caption"> 517 518 <ul> 519 520 <p><a href="https://www.scienceofcooking.com/food-and-wine/history-of-wine.html">History of Wine and Food Pairing</a></p> 521 <p><a href="https://www.scienceofcooking.com/food-and-wine/science-of-food-and-wine-pairing.html">Science of Food and Wine Pairing</a></p> 522 <p><a href="https://www.scienceofcooking.com/food-and-wine/food-and-wine-pairing-notes.html">Notes on Food and Wine Pairing from the Experts</a></p> 523 <p><a href="https://www.scienceofcooking.com/food-and-wine/wine-aromas.html">Science of Wine Aromas </a></p> 524 <p><a href="https://www.scienceofcooking.com/food-and-wine/acids-in-wine.html">About the Acids in Wine</a></p> 525 <p><a href="https://www.scienceofcooking.com/food-and-wine/sugars-in-wines.html">Sugars in wine</a></p> 526 <p><a href="https://www.scienceofcooking.com/food-and-wine/how-to-enhance-a-sauce-using-wine.html">Enhancing sauces with wines</a></p> 527 <p><a href="https://www.scienceofcooking.com/food-and-wine/wine-polyphenols.html">Polyphenols in wine </a></p> 528 <p><a href="https://www.scienceofcooking.com/food-and-wine/headaches-from-red-wine.html">Why do some people get headaches from red wine?</a></p> 529 <p><a href="https://www.scienceofcooking.com/food-and-wine/grape-varieties-in-wine.html">Grape Varieties</a></p> 530 <p><a href="https://www.scienceofcooking.com/food-and-wine/food-and-wine-pairing-charts.html">Food and Wine Pairing Charts</a></p> 531 532 </ul> 533 534 </div> 535 </div> 536 </div> 537 538 </div> 539 <!-- /.row --> 540 541 542 543<div> 544 545
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555 556</div> 557 <hr> 558 559 560 561 562 <!-- Title --> 563 <div class="row"> 564 565 </div> 566 <!-- /.row --> 567 568 <!-- Page Features --> 569 <div class="row"> 570 571 <div class="col-md-3 col-sm-6 hero-feature"> 572 <div class="thumbnail"> 573 <img src="galacturonic_acid200.jpg" alt="galacturonic-acid"> 574 <div class="caption"> 575 <h3> <p class="text-danger">Food thickeners </p></h3> 576 <ul> 577 <li><a href="http://www.scienceofcooking.com/foams/culinary_foams.htm">Science of Culinary Foams</a></li> 578 <li><a href="https://www.scienceofcooking.com/food-thickening-agents.html">Food Thickening Agents</a></li> 579 <li><a href="http://www.scienceofcooking.com/sous_vide/what_is_sous_vide_cooking.htm">What is Sous Vide Cooking</a></li> 580 <li><a href="https://www.scienceofcooking.com/chemical_physical_properties_polysaccharides.htm">What are Polysaccharides?</a></li> 581 <li><a href="https://www.scienceofcooking.com/chemical_physical_properties_xanthan_gum.htm">Xanthan Gum</a></li> 582 <li><a href="https://www.scienceofcooking.com/chemical_physical_properties_guar_gum_locust_bean_gum.htm">Guar Gum vs. Locust Bean Gum</a></li> 583 <li><a href="https://www.scienceofcooking.com/chemical_physical_properties_agar.htm">Agar Molecular Properties in Cooking</a></li> 584 <li><a href="https://www.scienceofcooking.com/chemical_physical_properties_pectin.htm">Pectin</a></li> 585 <li><a href="https://www.scienceofcooking.com/science_of_hydrocolloids_in_cooking.htm">Science of Hydrocolloids in Cooking</a></li> 586 </ul> 587 <p> </p> 588 </div> 589 </div> 590 </div> 591 592 <div class="col-md-3 col-sm-6 hero-feature"> 593 <div class="thumbnail"> 594 <img src="duck-confit-carrots-200h.jpg" alt="duck confit slow cooked"> 595 <div class="caption"> 596 <h3> <p class="text-danger">Science of Slow Cooking</p></h3> 597 <p>What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating ... read more about the </p> 598 <p><a href="http://www.scienceofcooking.com/meat/slow_cooking1.htm">Science of Slow Cooking (Meats)</a> -- </p> 599 <p><a href="https://www.scienceofcooking.com/important_cooking_temperatures.htm">Important Temperatures in Cooking</a>,<a href="https://www.scienceofcooking.com/induction_cooking.htm"> </a></p> 600 <p><a href="https://www.scienceofcooking.com/induction_cooking.htm">Cooking with Induction Stovetops</a> </p> 601 <p><a href="https://www.scienceofcooking.com/sous_vide/what_is_sous_vide_cooking.htm">Sous Vide Cooking</a></p> 602 <p><a href="poaching-vs-steaming-fish-and-meat.html">Poaching vs. Steaming Fish or Meat</a></p> 603 <p><a href="chicken-breasts-sous-vide.html">Best temperatures cooking chicken sous vide</a></p> 604 <p><a href="http://www.scienceofcooking.com/why_does_meat_shrink_when_cooked.htm">Why does meat shrink when cooked?</a> </p> 605 <p><a href="https://www.scienceofcooking.com/confit_cooking.htm">Confit Cooking</a></p> 606 607 </div> 608 </div> 609 </div> 610 611 <div class="col-md-3 col-sm-6 hero-feature"> 612 <div class="thumbnail"> 613 <img src="warm-chocolate-cake-200h.jpg" alt="Warm Chocolate Cake"> 614 <div class="caption"> 615 <h3><p class="text-danger">Science of Chocolate</p></h3> 616 <p><a href="http://www.scienceofcooking.com/chocolate/">Chocolate Home</a></p> 617 <p><a href="http://www.scienceofcooking.com/chocolate/science-of-chocolate.htm">Science of Chocolate</a></p> 618 <p><a href="https://www.scienceofcooking.com/chocolate/history-of-chocolate.htm">History of Chocolate</a></p> 619 <p><a href="http://www.scienceofcooking.com/chocolate/how-is-chocolate-made.htm">How is Chocolate Made?</a></p> 620 <p><a href="http://www.scienceofcooking.com/chocolate/health-benefits-of-chocolate.htm">What are the health benefits of Chocolate?</a></p> 621 <p><a href="http://www.scienceofcooking.com/chocolate/drugs-found-in-chocolate.htm">What are the drugs in Chocolate?</a></p> 622 <p><a href="https://www.scienceofcooking.com/chocolate/who-makes-the-best-chocolate-in-the-world.html">Who makes the best Chocolate in the World?</a></p> 623 <p><a href="https://www.scienceofcooking.com/chocolate/what-are-the-best-chocolate-bars.html">What are the best Chocolate Bars?</a></p> 624 <p><a href="http://www.scienceofcooking.com/chocolate/chocolate-research.htm">Research on Chocolate and Cocoa</a></p> 625 <p><a href="http://www.scienceofcooking.com/chocolate/why-is-chocolate-tempered.htm">Why is Chocolate Tempered?</a></p> 626 </div> 627 </div> 628 </div> 629 630 <div class="col-md-3 col-sm-6 hero-feature"> 631 <div class="thumbnail"> 632 <img src="espresso-200h.jpg" alt="Sugar floats on perfect espresso"> 633 <div class="caption"> 634 <h3><p class="text-danger">Science of Coffee</p></h3> 635 <p>Sugar will float onto of a perfect espresso --</p> 636 <p><a href="coffee-fruit.html">What is Coffee Fruit or Coffee Cherry?</a></p> 637 <p><a href="http://www.scienceofcooking.com/what-is-in-coffee.html">What compounds are in coffee beans?</a></p> 638 <p><a href="caffeine-in-coffee-beans.html">What determines how much caffeine is in a coffee bean?</a></p> 639 <p><a href="https://www.scienceofcooking.com/how-to-pull-the-perfect-espresso-shot.html">Science behind pulling the perfect espresso shot</a></p> 640 <p><a href="https://www.scienceofcooking.com/caffeine.htm">About Caffeine</a></p> 641 </div></div> 642 </div> 643 644 </div> 645 646 <hr> 647 648<div> 649
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659 660 661</div> 662 <hr> 663 664 <!-- Title --> 665 <div class="row"> 666 <div class="col-lg-12"> 667 668 </div> 669 </div> 670 <!-- /.row --> 671 672 <!-- Page Features --> 673 <div class="row"> 674 675 <div class="col-md-3 col-sm-6 hero-feature"> 676 <div class="thumbnail"> 677 <img src="isi-canister200.jpg" alt="Isi-canister"> 678 <div class="caption"> 679 <h3><p class="text-danger">Modern Cooking Tools 680 </p> 681 </h3> 682 <p><a href="https://www.scienceofcooking.com/modern-kitchen-utensils-and-tools.html"> Modern kitchen utensils and tools<br> 683 </a></p> 684 <p><a href="http://www.scienceofcooking.com/vegetable_spiralizers_mandoline_turning_slicers.htm">Spiralizers - mandolins - turning slicers</a> 685 <a href="http://www.scienceofcooking.com/vegetable_spiralizers_mandoline_turning_slicers.htm"></a></p> 686 <p><a href="http://www.scienceofcooking.com/tools/science_of_blenders.htm">Food blenders</a></p> 687 <p><a href="http://www.scienceofcooking.com/sous_vide/what_is_sous_vide_cooking.htm">Sous vide machine</a></p> 688 <p><a href="http://www.scienceofcooking.com/science_of_pressure_cooking.htm">Pressure cookers</a></p> 689 <p><a href="http://www.scienceofcooking.com/science_of_ice_cream.htm">Ice cream maker</a></p> 690 <p><a href="http://www.scienceofcooking.com/tools/science_of_food_dehydrators.htm">Food dehydrator</a></p> 691 <p><a href="http://www.scienceofcooking.com/sous_vide_cvap_combi_oven.htm">CVAP and Combo ovens</a></p> 692 <p><a href="https://www.scienceofcooking.com/microwave/cooking_fish.htm">Cooking Fish in the Microwave</a></p> 693 <p><a href="https://www.scienceofcooking.com/induction_cooking.htm">Induction stove tops</a></p> 694 <p> 695 <a href="https://www.scienceofcooking.com/blow-torch-cooking.htm">Blowtorch Cooking</a></p> 696 <p><a href="https://www.scienceofcooking.com/knife_skills.htm">Knife Skills and the Anatomy of the Chef Knife</a></p> 697 </div> 698 </div> 699 </div> 700 701 <div class="col-md-3 col-sm-6 hero-feature"> 702 <div class="thumbnail"> 703 <img src="comparison-duck-fat-butter-olive-oil-tag.jpg" alt="comparison duck fat butter olive oil"> 704 <div class="caption"> 705 <h3> 706 <p class="text-danger">Oil vs. Fats vs. Butter</p></h3> 707 <ul> 708 <li><a href="how-to-render-duck-fat.html">How to Render Duck Fat - An alternative to butter</a></li> 709 <li><a href="https://www.scienceofcooking.com/science-of-cooking-with-brown-butter.html">Science of Brown Butter Sauce </a><a href="https://www.scienceofcooking.com/chemical_physical_properties_pectin.htm"></a></li> 710 <li><a href="duck-fat-as-a-healthy-alternative-to-butter.html">Duck Fat as a Healthy Alternative to Butter</a></li> 711 <li><a href="http://www.scienceofcooking.com/what-are-different-types-of-omega-3-fatty-acids.htm">What are the different types of Omega-3 fatty acids?</a></li> 712 <li><a href="https://www.scienceofcooking.com/what-are-omega-6-fatty-acids.html">What are the different types of Omega-6 fatty acids?</a></li> 713 <li><a href="https://www.scienceofcooking.com/types_of_fats.htm">What is the difference between saturated and unsaturated fats?</a></li> 714 <li><a href="https://www.scienceofcooking.com/what-are-essential-fatty-acids.html">What are essential fatty acids?</a></li> 715 <li><a href="https://www.scienceofcooking.com/butyrate.html">What is butyrate and why it is so important?</a></li> 716 <li><a href="science-of-grass-fed-butter.html">Why is grass fed butter better?</a></li> 717 <li><a href="https://www.scienceofcooking.com/duck-fat-as-a-healthy-alternative-to-butter.html">A comparison of duck fat, butter, and olive oil</a></li> 718 </ul> 719 <p> </p> 720</div> 721 </div> 722 </div> 723 724 <div class="col-md-3 col-sm-6 hero-feature"> 725 726 <div class="thumbnail"><img src="glucose-200h.gif" alt="glucose molecule"> 727 <div class="caption"> 728 <h3> 729 <p class="text-danger">Tastant Molecules-I</p> 730 </h3> 731 <div> 732 Sweet 733 <ul> 734 <li><a href="https://www.scienceofcooking.com/sucrose.htm">Sucrose</a></li> 735 <li><a href="https://www.scienceofcooking.com/fructose.htm">Fructose</a></li> 736 <li><a href="https://www.scienceofcooking.com/glucose.htm">Glucose</a></li> 737 <li><a href="https://www.scienceofcooking.com/lactose.htm">Lactose</a></li> 738 </ul> 739 <p>Sour </p> 740 <ul> 741 <li><a href="https://www.scienceofcooking.com/citric_aicd.htm">Citric acid</a><a href="https://www.scienceofcooking.com/msg.htm"></a></li> 742 <li><a href="https://www.scienceofcooking.com/tartaric_acid.htm">Tartaric acid</a></li> 743 <li><a href="https://www.scienceofcooking.com/acetic_acid.htm">Acetic acid</a></li> 744 </ul> 745<p>Bitter </p> 746 <ul> 747 <li><a href="https://www.scienceofcooking.com/denatorium.htm">Denatonium</a></li> 748 <li><a href="https://www.scienceofcooking.com/glucose.htm"></a><a href="https://www.scienceofcooking.com/caffeine.htm">Caffeine</a></li> 749 <li><a href="https://www.scienceofcooking.com/quinine.htm">Quinine</a></li> 750 <li><a href="https://www.scienceofcooking.com/ptc.htm">PTC (Phenylthiourea)</a></li> 751 <li><a href="https://www.scienceofcooking.com/humulone.htm">Humulone (beer)</a></li> 752 <li><a href="https://www.scienceofcooking.com/glucosinolates.htm">Gluconasturtiin (a Glucosinolates)</a></li> 753 </ul> 754 <p>Umami</p> 755 <ul> 756 <li><a href="https://www.scienceofcooking.com/msg.htm"> (MSG) / Glutatame </a></li> 757 <li><a href="https://www.scienceofcooking.com/aspartame.htm">Aspartate</a></li> 758 </ul> 759 760 761 </div> 762 763 </div> 764 765 </div> 766 </div> 767 768 <div class="col-md-3 col-sm-6 hero-feature"> 769 <div class="thumbnail"><img src="capsaicin_molecule-tag.gif" alt="capsaicin molecule"> 770 <div class="caption"> 771 <h3> 772 <p class="text-danger">Tastant Molecules-II</p></h3> 773 <p>Thermal</p> 774 <ul> 775 <li><a href="https://www.scienceofcooking.com/piperine.htm">Piperine</a><a href="https://www.scienceofcooking.com/citric_aicd.htm"></a><a href="https://www.scienceofcooking.com/msg.htm"></a></li> 776 <li><a href="https://www.scienceofcooking.com/capsaicin.htm">Capsaicin</a><a href="https://www.scienceofcooking.com/tartaric_acid.htm"></a></li> 777 <li><a href="https://www.scienceofcooking.com/menthol.htm">Menthol</a></li> 778 <li><a href="https://www.scienceofcooking.com/gingerol_molecule.htm">Gingerol</a><a href="https://www.scienceofcooking.com/acetic_acid.htm"></a></li> 779 </ul> 780<p>Artificial Sweeteners</p> 781 <ul> 782 <li><a href="https://www.scienceofcooking.com/saccharin.htm">Saccharin</a><a href="https://www.scienceofcooking.com/sucrose.htm"></a></li> 783 <li><a href="https://www.scienceofcooking.com/aspartame.htm">Aspartame</a></li> 784 <li><a href="https://www.scienceofcooking.com/sucralose.htm">Sucralose</a>ing</li> 785 </ul> 786 787</div> 788 </div> 789 790 </div> 791 </div> 792 <!-- /.row --> 793 794 795 796<hr> 797 798 799 <div class="row"> 800 <div class="col-lg-12"> 801 802
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