| Introduction | xiii |
| Acknowledgments | xvii |
Chapter 1 | Sweet Talk | 3 |
| What is raw sugar? | |
| Is refined white sugar unhealthful? | |
| How can you soften hardened brown sugar? | |
| What are treacle, sorghum, and sulphured molasses? | |
| What's the difference between cane sugar and beet sugar? | |
| How do you dissolve two cups of sugar in one cup of water? | |
| What does "caramelize" mean? | |
| How are starches and sugars related? | |
| How do they get corn syrup from corn? | |
| What is Dutch process cocoa? | |
| Why does chocolate melt in the mouth? | |
| How do they make white chocolate? ... and more | |
Chapter 2 | The Salt of the Earth | 39 |
| What are all those special salts and tenderizers in the supermarket? | |
| What are salt substitutes? | |
| Why do we add salt to the water for boiling pasta? | |
| What's so special about sea salt? | |
| Kosher salt? | |
| Freshly ground salt? | |
| Can a potato remove the excess salt from over-salted soup? | |
| Why do recipes tell you to use unsalted butter and then add salt? ... and more | |
Chapter 3 | The Fat of the Land | 65 |
| What's the difference between a fat and a fatty acid? | |
| Why are oils only partially hydrogenated? | |
| Why do we clarify butter? | |
| How do they make corn oil? | |
| How do the various cooking oils compare? | |
| What can you do with used cooking oil? | |
| How do nonstick cooking sprays work? | |
| What noodles contain fat? | |
| Is heavy cream really lighter than light cream? ... and more | |
Chapter 4 | Chemicals in the Kitchen | 93 |
| What do home water filters do? | |
| What's the difference between baking powder and baking soda? | |
| Is aluminum dangerous? | |
| What is baking ammonia? | |
| Sour salt? | |
| Cream of tartar? | |
| Artificial vanilla? | |
| MSG? | |
| Why is there "no calcium" in cream cheese? | |
| Why does lasagne dissolve metal? | |
| How is vinegar made? | |
| Are green potatoes poisonous? | |
| How is lye used in our foods? ... and more | |
Chapter 5 | Turf and Surf | 124 |
| Is a rare steak bloody? | |
| What makes ground beef brown? | |
| Is prime rib prime beef? | |
| Why is the meat near the bone "sweetest?" | |
| What do bones contribute to a stock? | |
| What's the best way to skim fat from a stock? | |
| How do they make all those different hams? | |
| How does brining work? | |
| How long is "overnight"? | |
| What makes gravy lumpy and greasy? | |
| Why does fish cook so quickly? | |
| Why does fish smell fishy? | |
| What is surimi? | |
| Are oysters on the half-shell alive? | |
| Should lobsters be boiled or steamed? ... and more | |
Chapter 6 | Fire and Ice | 177 |
| What is a calorie? | |
| How is cooking different at high altitudes? | |
| Why does water boil? | |
| Why does it take so long to reduce a stock? | |
| What do the Btu ratings of ranges mean? | |
| Does the alcohol boil off when you cook with wine? | |
| Can you really fry an egg on the sidewalk? | |
| Is charcoal or gas better for grilling? | |
| What's the best way to defrost foods? | |
| Why do bakers roll out their dough on marble? | |
| Can hot water freeze faster than cold water? | |
| Can eggs be frozen? | |
| What is freezer burn? | |
| Why does blowing on hot food cool it? ... and more | |
Chapter 7 | Liquid Refreshment | 215 |
| Is coffee acid? | |
| Does espresso contain more caffeine than American coffee? | |
| How is coffee decaffeinated? | |
| What's the difference between a tea and a tisane? | |
| What makes soft drinks so acidic? | |
| Does belching contribute to global warming? | |
| Can soda go flat in an unopened bottle? | |
| How can you open a bottle of Champagne with aplomb? | |
| Why do some wines have plastic "corks"? | |
| What do you do with the wine cork when the waiter gives it to you? | |
| How much alcohol is there in various beverages? ... and more | |
Chapter 8 | Those Mysterious Microwaves | 250 |
| How do microwaves make heat? | |
| Why does microwaved food have to stand for a while? | |
| Why do microwave ovens cook so much faster than conventional ovens? | |
| Why mustn't one put metal in a microwave oven? | |
| Can the microwaves leak out of the box and cook the cook? | |
| What makes a container "microwave safe"? | |
| Why do some "microwave safe" containers still get hot in the oven? | |
| Is it dangerous to heat water in a microwave oven? | |
| Do microwaves change the molecular structure of food? | |
| Do microwaves destroy the nutrients in food? | |
| Why does microwave-cooked food cool off faster than food cooked in a conventional oven? ... and more | |
Chapter 9 | Tools and Technology | 269 |
| Why doesn't anything stick to nonstick cookware? | |
| What's the "best" kind of frying pan? | |
| Does a magnetic rack affect the sharpness of your knives? | |
| What's the difference between a pastry brush and a basting brush? | |
| How can you get the most juice out of a lemon or lime? | |
| What's wrong with washing mushrooms? | |
| Does tarnish affect the properties of a copper frying pan? | |
| What's the easiest way to clean silverware? | |
| Why are there separate measuring cups for liquids and solids? | |
| How do "instant-read" thermometers work? | |
| How do pressure cookers work? | |
| How do induction-heated ranges and light ovens work? | |
| Why do crackers have those little holes in them? | |
| What are the pros and cons of food irradiation? | |
| What are all those special compartments in your refrigerator? ... and more | |
| Further Reading | 321 |
| Glossary | 325 |
| Index | 331 |