Molecular gastronomy
The process of cooking itself can be truly amazing sometimes. However, behind it there is also chemistry. Molecular gastronomy is the way to cook using chemistry disciplines. For me it’s a kind of science which explains a lot about food and cooking and I think it’s worth to learn more about it. Figure out which temperature is best for cooking beef, discover all the myths related to food & cooking and find out why caviar with on chocolate not only makes perfect sense but also tastes great. Find out more at: Wikipedia page on Molecular gastronomy