Cook’s Science: How to Unlock Flavor in 50 of our Favorite Ingredients

For cooks who appreciate a physics equation and the biology of a mushroom (side note: mushrooms aren’t vegetables or fungi, they are “made up of gills, spores, chitin” and more) this new book from America’s Test Kitchen is just the ticket. “Cook’s Science” is full of fascinating information and 400+ foolproof recipes made with 50 favorite ingredients—everything from scallops to kale, almonds and honey. Each recipe begins with an explanation about the science behind it—essentially why the formula works. Tacos al pastor, for example, are made without a spit and the process not only makes sense, it’s also not difficult. Forget too many cooks in the kitchen, this book took a bunch of scientists too, and the result is scientifically proven recipes, so you can’t fail.

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