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Food Science
Shirley Corriher
Who does Lynne Rossetto Kasper call when she's stumped in the kitchen? Food scientist Shirley Corriher. There is no one more qualified to explain the hows and whys of kitchen science in everyday language.
Shirley has been lecturing and writing about food for more than 20 years and is a frequent contributor to many national publications, including Food and Wine and Fine Cooking. She is the author of CookWise: The Hows & Whys of Successful Cooking with Over 230 Great-Tasting Recipes. She has also perfected the baking-powder biscuit and has been known to share her recipe.
How to Keep Greens Fresh for Several Weeks
Tips for Vegetable Cookery: Keeping the Green - Green
Tips for Vegetable Cookery: Chilling Facts About Potatoes
Tips for Vegetable Cookery: Why Cabbage Turns Blue
Tips for Vegetable Cookery: Cooking Time and Taste
Tips for Vegetable Cookery: The Right Starch for the Job
Other Features:
Smell & Taste Treatment Research Foundation
Alan R. Hirsch, M.D., of the Smell & Taste Treatment Research Foundation reveals snack food personalities.
Fat Content on Product Labels
Al Sicherman, food and humor columnist for the Minneapolis Star Tribune shares the secrets of "low-fat" and "reduced fat" labelling.
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