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I probably read 30-40 books a year in my free time, and they usually don’t involve much in the way of science (though the occasional sci-fi page-turner is fun). My mother sent me a reader’s copy of How to Clone the Perfect Blonde by Sue Nelson and Richard Hollingham this fall to review for the [...]

The New York Times science section just had an article on Ms. Shirley Corriher and her continuing chemistry/cooking experiments. (Well, now she’s moved on from CookWise and focusing on baking.)

Yes, there’s an enormous amount of chemistry in cooking–but does this explain why many of the chemists I know are also good cooks?