• The Backstory
• The Safety of Canola Oil
• The Island of Conclusions
• To Market to Market
• The Fascinating Science of Taste, Smell and Flavor
• Making Stock of Things
• Righting a Wrong, or What You Don’t Know Can’t Hurt You
• Does Braising Meat Really make it Juicier?
• Starch in Food: What Makes Rice Sticky, Why Does Bread Stale, and Eat Your Beans!
• A taste of Place
• The Science of Onion Flavor
• Copper’s Influence on the Formation of Egg White Foams
  Guilherme C. Meira, Guy Crosby, Ph.D., Sarah Pilkenton, Ph.D.
  Presented at American Chemical Society meeting, San Diego, CA March 26, 2012
• Macaron Science
• Food Science-Macaron by Annie and Connie Wu, Brown University
• The Science of Cooking with Wine
• What Is Temperature, And How does It Differ From Heat
• Thomas Keller and the Science of Butter-Poached Lobster
• Who Ever Heard of the Maillard-Hodge Reaction
• The Many Lives (and Uses) of Baking Soda
• A Common Misconception About Frying Food
• Emulsions and Emulsifiers
• Explaining Gluten
• A Molecular Gastronomer’s Dream Come True
• What Is So Special About Water In Food
• The Difference Between Waxy and Mealy Potatoes