150 Food Science Questions Answered

“A must-have kitchen companion for curious home cooks! Bryan Le provides practical insights on how food science can help instantly improve your cooking skills. Readers learn the why behind the techniques, empowering them to tackle the most common kitchen challenges with ease.” –Jessica Gavin, certified food scientist, certified culinary scientist, author of Easy Culinary Science for Better Cooking
“A wonderful resource for the curious cook and food science professional alike. Amidst a sea of misinformation surrounding food and science, this book can serve as your own personal fact-checker. Bryan’s expertise shines through in these well researched and easy to understand explanations. No matter how much you may think you know about food and cooking, you’re bound to learn something new!” –Erin, Food Science Babe
“Science is everywhere, and cooking is no exception. Bryan does a fantastic job breaking down and exploring the tiny little details that go into home cooking from the pan you use to the type of bread you bake. It’s a great introduction to the world of food science and will allow you to think more about how you cook and what goes on in the food you eat.” –Adam Yee, food scientist and host of My Food Job Rocks!
“Whether you’re trying to up your game as a chef or just trying to figure out whether you can eat that thing that’s been in your refrigerator for weeks, this book is for you! This book has all the questions you’ve ever asked about food, cooking, and kitchen gear. As a food scientist, I appreciated Bryan’s expertise, sense of humor, and the nerdy details. As a busy mom of two, I love how every question comes with a quick Yes/No/Maybe and a Bottom Line Kitchen Takeaway message. This book deserves a permanent spot in your kitchen as the ultimate resource for cooking and food (science).” –Danielle Robertson Rath, food scientist and best-selling author of How to Get Sh*t Done When You Feel Like Sh*t and Are You a Monster or a Rock Star: A Guide to Energy Drinks

Bryan Le is a Ph.D. candidate in Food Science at the University of Wisconsin, Madison. He is the VP of digital and social media for the Institute of Food Technologists Student Association and manages, edits, and writes articles for their official blog, Science Meets Food. Le is a recipient of the James Beard Legacy Scholarship from the James Beard Foundation.

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