The chemistry of food
Ever wonder why those Christmas cookies crumble before they hit the plate? Or why melted chocolate suddenly turns to rock while you're stirring? Food chemist Shirley Corriher offers insight into the mysteries of cooking.
- Shirley Corriher: Author of "CookWise: The Hows & Whys of Successful Cooking with Over 230 Great-Tasting Recipes." She's working on another book, called "Bakewise."
- Shirley Corriher's Web site
- Shirley Corriher on The Splendid Table
- Cooking Tips from Shirley Corriher