Volume 86 Issue 27 | pp. 26-30
Issue Date: July 7, 2008

Kitchen Chemistry

Our love of food is helping bring science to the masses
Department: Science & Technology

The next time you prepare dinner for your family, Kent Kirshenbaum hopes you'll be thinking about cooking on the molecular level. He wants the common cook to understand the difference between basting a turkey with an oil-based sauce versus a water-based sauce, to consider how the functional groups on sugar molecules interact when onions brown, and to know that at a certain temperature the proteins in an egg white begin to unfold and . . .

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