"Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and...

Do you wish you understood the science of foods, but don't want to plow through dry technical books? What Einstein Told His Cook is like having a scientist at your side to answer your questions in plain, nontechnical terms. Chemistry...

Vergessen Sie das Wort -Wissenschaft- und ihre Abneigung dagegen. Wenn sie wissen wollen, was hinter alltäglichen Beobachtungen steckt - der Chemie-Professor Robert L. Wolke erklärt es Ihnen. Warum kann man Zucker auf dem Herd schmelzen,...