Cover -- Copyright -- Contents -- Introduction -- 1. Measuring and Weighing -- Variations in Recipes -- Why Sifted Flour? -- Density and Good Eggs -- Calorie Estimation -- 2. Foams -- Egg Foams -- Chemistry Lesson: How to Read Structural Formulas -- Fat Foams -- Gluten Foams -- A Bread Recipe -- Leavening Alternatives -- Chemistry Lesson: Ionic Bonds -- Gelatin Foam -- Chemistry Lesson: Covalent Bonds -- Sugar Foam -- Recipe: Whipped Creamsicle Topping -- A Note About Xanthan Gum -- A Note About Nitrous Oxide -- 3. Emulsions -- Why Some Things Don't Mix -- Emulsifying Agents -- Chemistry Lesson: Hydrogen Bonds -- Gum Stabilizers -- Shortcuts and Aids -- Hollandaise Sauce -- Other Emulsifiers -- 4. Colloids, Gels, and Suspensions -- Water-Based Colloids -- Starches -- Agar and Agarose -- Pectin Gels -- Protein Gels -- Recipe: Cherry Dream Cheese -- A Holiday Variation -- How to Make a Cheese Press -- 5. Oils and Fats -- Chemistry Lesson: Different Ways to Look at Molecules -- Saturated Fats -- Monounsaturated Fats -- Polyunsaturated Fats -- Chemistry Lesson: Kinky Molecules -- Omega-3 and Omega-6 Fats -- Trans Fats -- 6. Solutions -- Seltzer and Temperature -- Syrups, Broths, and Other Solutions -- Candy -- Liquors -- 7. Crystallization -- Sugar Crystals -- Controlling the Size of Crystals -- 8. Protein Chemistry -- Amino Acids -- Chemistry Lesson: Four Kinds of Protein Structure -- Denaturing Proteins -- Milk -- Eggs -- Meat -- Enzymes -- Enzymes -- Shortening -- Glutamate -- Cheese -- Recipe: Thanksgiving Turkey -- 9. Biology -- Yeast -- Sourdough -- Yogurt -- Sour Cream and Cultured Buttermilk -- Bleu Cheese -- Wine and Beer -- Preserving -- Salt and Drying -- Heat Sterilization and Smoking -- Alcohol Sterilization -- Antimicrobials in Herbs and Spices -- Acids -- Microbial Competition -- Recipe: DNA from Your Halloween Pumpkin.

10. Scaling Recipes Up and Down -- Surface-to-Volume Ratios -- Heat Flow Rates -- Solving the Surface-to-Volume Problem -- Drying -- Timing -- Gravity -- Equipment -- 11. Heating -- Browning Reactions -- Protein Denaturing -- Volume Reducing and Drying -- Volume Reducing and Drying -- Flavor Producing -- Carcinogens -- Color Changes -- Nutrition Changes -- Leavening -- 12. Acids and Bases -- Effect of Acid and Heat on Sugar -- Effect of Acid on Proteins -- Cooking with Acid -- Cooking with Alkali -- pH-Sensitive Colors -- Sour Sensing -- Recipe: Lemonade with Chameleon Eggs -- 13. Oxidation and Reduction -- Apples, Avocados, and Lemon Juice -- Vinegar from Wine -- Oxidation of Oils and Fats -- Chemistry Lesson: How Oxygen Forms Molecular Bonds -- Free Radicals -- Antioxidants -- 14. Boiling, Freezing, and Pressure -- Altitude -- Raising the Boiling Point -- Pressure Cookers -- Vacuum in Canning Jars -- Lowering the Freezing Point -- Making Ice Cream -- Index.