This Wednesday, March 23, 2011 photo shows Nathan Myhrvold, right, author of "Modernist Cuisine: The Art and Science of Cooking," as he tastes one of his creations with chef Johnny Zhu at the ...
THE practical application of science to the arts and trades has been one of the most notable features of the present century, with the almost universal result of raising the standard of the articles ...
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The Science and Soul of Bread: Why We Still Crave It
The chemistry of fermentation may explain how bread rises, but its persistence across cultures explains why it never falls from favor. Bread is one of those foods that seems eternal. For more than ...
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