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The Art of Flavor: Practices and Principles for Creating Delicious Food
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Thanks A Thousand: A Gratitude Journey
by A. J. Jacobs
Narrated by  A. J. Jacobs
Explore Series
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Without Our Consent: .
by Bob Skerstonas
Narrated by  Brandon Stone
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Ingredients: The Strange Chemistry of What We Put in Us and on Us
by George Zaidan
Narrated by  George Zaidan
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Culinary Reactions: The Everyday Chemistry of Cooking
by Simon Quellen Field
Narrated by  Sean Pratt
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Gastrophysics: The New Science of Eating
by Charles Spence
Narrated by  John Sackville
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Technically Food: Inside Silicon Valley's Mission to Change What We Eat
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The Fermented Man: A Year on the Front Lines of a Food Revolution
by Derek Dellinger
Narrated by  Sean Crisden
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Flavor: The Science of Our Most Neglected Sense
by Bob Holmes
Narrated by  Jonathan Yen
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Junk Food Politics: How Beverage and Fast Food Industries Are Reshaping Emerging Economies
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Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World
by Paul Shapiro
Narrated by  George Newbern
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HOW TO DEVELOP AND LAUNCH A DRINK BRAND
by RICHARD HORWELL
Narrated by  Simeon Weedall
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Billion Dollar Burger: Inside Big Tech's Race for the Future of Food
by Chase Purdy
Narrated by  Chase Purdy
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Food Politics: What Everyone Needs to Know
by Robert Paarlberg
Narrated by  Rick Adamson
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You Are What You Eat: The Science of Food
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Meat Planet: Artificial Flesh and the Future of Food
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Did You Just Eat That?: Two Scientists Explore Double-Dipping, the Five-Second Rule, and other Food Myths in the Lab
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ServSafe Manager Exam: Conquer the ServSafe Manager Exam 2024-2025: Ace Your Certification on the First Attempt with 200+ Expert Q&A Realistic Practice Questions & Comprehensive Explanations
by Evan Larkspur
Narrated by  Rob Williamson
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Tasty: The Art and Science of What We Eat
by John McQuaid
Narrated by  Tom Perkins
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Pandora's Lunchbox: How Processed Food Took Over the American Meal
by Melanie Warner
Narrated by  Ann Marie Lee
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