Cook's Science ─ How to Unlock Flavor in 50 of Our Favorite Ingredients

In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best.

From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is the home?to more than three-dozen full-time cooks and product testers. America’s Test Kitchen publishes two magazines,?Cook’s Illustrated?and?Cook’s Country, with a combined 1.3 million+ subscribers, and dozens of top-selling cook- books. We have?published more than 145 cookbooks, and that number continues to grow with many new books in development.