Saturday, November 26, 2011
After enjoying the biggest cooking day in America and a Thanksgiving feast, I thought about the science of cooking. How do all those flavors blend just right? Well apparently, biochemist and food author, Shirley O. Corriher has been thinking about it a lot longer. She has been explaining the hows and whys of successful cooking for years. She has conferred with everyone from Julia Child to Pillsbury and written articles in the Journal of Biological Chemistry. Go Science!