Sentence examples for science of cooking from inspiring English sources

We use existing information about the science of cooking to gain a greater understanding of what's going on when we cook our food, whether it be steaming a piece of fish, roasting a chicken, poaching an egg, or whipping a meringue.

MODERNIST CUISINE: The Art and Science of Cooking.

He has also, since September, been helping to teach a Harvard class on the science of cooking that he largely designed.

But past generations made an entire science of cooking for the sick, with dishes like invalid jelly, egg wine and "toast sandwiches" (which are exactly what they sound like).

"There are dozens of books that give you a sense of classic cuisine, but none of those cover all aspects of modern cooking or the science of cooking with step-by-step photos, the way we do".

The book builds from an overview of food history, microbiology and nutrition in Volume 1; to traditional and modern techniques in Volume 2, the science of cooking meat and plants in Volume 3, and the use of thickeners, gels and foams in Volume 4 (which also has a detailed chapter each on wine and coffee).

And because there is no kitchen project too minor for a kitchen geek to overthink, I have made something of a small science out of cooking my morning oatmeal.

Similarly, Mrs. Caparulo, a Morristown resident, shed light on the "science and why" of cooking: roma tomatoes have thicker cell walls, which translates into more meat for sauces.

Myhrvold has won the James Beard Foundation book award for cookbook of the year — the top prize in one of the industry's most prestigious accolades — for a book that deep-dives, appropriately enough, into the science and technology of cooking.

This week in The Sporkful podcast, we find out whether that's true, with a little help from Radiolab's Jad Abumrad (who's been known to enjoy a good experiment) and some experts on the science and art of cooking with cannabis.

Mugaritz, Aldura Aldea, 20, Errenteria, (34-943) 522-455, is the laboratory of a widely touted wunderkind named Andoni Luis Aduriz, and laboratory is apparently the right word, in the sense that Mr. Aduriz typifies the way a new generation of chefs uses the tools and precision of science in the service of cooking.