Chemistry and cooking (featuring Shirley O. Corriher) - Prized Science

One of Shirley O. Corriher's first lessons on how chemistry meets cooking came in the form of scrambled eggs stuck to a frying pan. That experience set the former biochemist on a journey to become an award-winning food writer.
Corriher is the author of the popular books CookWise: The Hows and Whys of Successful Cooking and BakeWise: The Hows and Whys of Successful Baking. She has earned recognition as the "best cooking teacher of the year," as an "ambassador of chemistry" and as a "food sleuth." In the video, Corriher explains that knowing a little bit of chemistry can fix cooking conundrums in ways that are sometimes counterintuitive.
Produced by the American Chemical Society
Video by Sean Parsons
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[@thenomadrhodes]

Good eats brought me here. I must get these books.

[@TechLaboratories]

Awesome info! Maybe with her cookbook I might actually learn how to bake in addition to being able to cook! Chemistry's awesome, especially when it's edible.