Photo: #A carved fruit sculpture is seen at a vegetable and fruit carving course at the Alma International School of Italian Cuisine in Colorno on January 28, 2006.
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A carved fruit sculpture is seen at a vegetable and fruit carving course at the Alma International School of Italian Cuisine in Colorno on January 28, 2006. (Photo by Marco Di Lauro/Getty Images)

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The chemistry of food

Broadcast: Midmorning, 12/21/2006, 10:06 a.m.

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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.

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  • 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."

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