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116                                <a href="http://www.scienceofcooking.com/how_does_brining_work.htm">Brining</a>
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119                                <a href="http://www.scienceofcooking.com/science-of-onions.html">How to Dice an Onion</a>
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122                                <a href="http://www.scienceofcooking.com/meat/slow_cooking1.htm">Slow Cooking</a>
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144                                <a href="http://www.scienceofcooking.com/foams/culinary_foams.htm">Foam Cannisters</a>
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159                                <a href="http://www.scienceofcooking.com/eggs/">Eggs</a>
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183                                <a href="https://www.worldofmolecules.com/foods/IP6-molecule.html">IP-6</a>
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186                                <a href="https://www.worldofmolecules.com/antioxidants/quercetin.htm">Quercetin</a>
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190                                <a href="https://www.worldofmolecules.com/antioxidants/turmeric.htm">Curcumin</a>
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193                                <a href="https://www.worldofmolecules.com/foods/omega_3.htm">Omega-3 fatty acid</a>
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202                                <a href="https://www.worldofmolecules.com/foods/fisetin-molecule.html">Fisetin</a>
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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
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261        <h4>
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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 --&gt;&gt; Umami Rich Foods with Recipes</strong></a></p>
267     <div class="row">
268  <div class="col-lg-12">
269               
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275        <div class="row">
276
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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>&nbsp;</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>&nbsp;</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
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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> </p>
501               <p><a href="https://www.scienceofcooking.com/gluten-and-celiac-disease/">All about gluten sensitivity and issues with lectins</a> </p>
502               <p>&nbsp;</p>
503             <p>&nbsp;</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 
545<script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
545
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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>&nbsp;</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 
649<script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
649
650<!-- sci-cook-responsive -->
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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>&nbsp;</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>
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792        <!-- /.row -->
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794      
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800            <div class="col-lg-12">
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814<br>
815
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817</div>
818
819   
820           <div class ="container-fluid">
821  <div class ="row">
822    <div class ="col-md-6 col-sm-6">
823       <p><a href="geometry-of-squid-ink-tuiles.html"><img class="img-responsive" src="squid-tuiles.jpg" alt="squid-tuiles">
824       </a></p>
825       <p><a href="geometry-of-squid-ink-tuiles4.html">How to make Squid Ink Tuiles</a> -- a very quick and easy process that gives a great tasty and crispy garnish </p>
826    </div>
827    <div class ="col-md-6 col-sm-6">
828        <p><a href="parchment-paper-to-sear-fish.html"><img class="img-responsive" src="seared-crispy-salmon-using-parchment-paper.jpg" alt="cooking salmon with parchment paper">
829        </a></p>
830        <p><a href="parchment-paper-to-sear-fish.html">Using Parchment Paper to Sear Salmon</a> -- s sure way to get a really crispy skin and easy cleanup</p>
831    </div>
832  </div>
833</div>
834           
835
836
837 
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839
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848             <h3 class="text-center">Healthy Recipes</h3> <br>
849             
850             
851      Find out what is the molecular basis that makes these dishes so healthy --Healthy recipes is not just about calories the dish contain but also the healthy molecules in foods which may be anti-aging, anti-inflammatory and anti-cancer properties. On each recipe page we not only give cooking instructions but also explain the molecular basis of the different foods used.
852            
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854          
855        
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857
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859<div class="col-lg-3 col-md-3 col-sm-3  col-xs-12 thumb">
860                <a class="thumbnail" href= "https://www.scienceofcooking.com/healthy-recipes/carrot-ginger-curry-soup.html">
861                <img src="carrot_ginger_curry_soup200.jpg"  alt="Carrot Ginger Soup with Curry and Espelette Pepper Croutons">Carrot Ginger Curry Soup with Espelette Pepper Croutons</a></div>
862                
863                
864                <div class="col-lg-3 col-md-3 col-sm-3  col-xs-12 thumb">
865                <a class="thumbnail" href="https://www.scienceofcooking.com/healthy-recipes/kale-salad-shitake-mushrooms.html">
866                <img src="kale-salad-shitake-mushrooms200.jpg"  alt="Kale Salad Shitake Mushrooms Aged Parma">Kale Salad Shitake Mushrooms Aged Parma</a></div>
867
868
869<div class="col-lg-3 col-md-3 col-sm-3  col-xs-12 thumb">
870                <a class="thumbnail" href="https://www.scienceofcooking.com/healthy-recipes/spanish-mackerel-tartare-salmon-roe.html">
871                <img src="spanish_mackerel_tartare_tag.jpg"  alt="Spanish Mackerel Tartare with Salmon Roe">Spanish Mackerel Tartare with Salmon Roe</a></div>
872 
873 
874<div class="col-lg-3 col-md-3 col-sm-3  col-xs-12 thumb">
875                <a class="thumbnail" href= "https://www.scienceofcooking.com/healthy-recipes/salmon-lentils-shitake-mushrooms.html">
876              <img src="salmon-lentils-broccoli200c.jpg"  alt="salmon with lentils and shitake mushrooms">Salmon with Lentils,  and Broccoli</a></div>
877 
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