The problem is almost never a lack of good places. It is deciding between them while hungry, which is the worst possible condition for the task. Here are ten.
1.…
Texture is not a minor component of eating. It is perceived through an entirely different set of senses from flavour, and it decides more about whether something is acceptable than…
The number on the dial describes the air. What actually cooks the food is a combination of that air, the surfaces radiating at it and whatever it is sitting on…
The temperature is fixed by the liquid rather than by the heat applied, which means turning the heat up past a certain point adds agitation and nothing else. Here are…
The tissue is dense and most flavour molecules are large, so the liquid stays near the outside. Once that is understood, what a marinade is good for changes completely. Here…
The organism does one thing: it consumes sugars and produces gas and alcohol. Bread keeps the gas and loses the alcohol; brewing keeps the alcohol and loses the gas. Everything…