Incoming Resources
- The food lab, better home cooking through science, J. Kenji López-Alt ; photographs by the author
- The kitchen as laboratory, reflections on the science of food and cooking, edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten
- The flavor matrix, the art and science of pairing common ingredients to create extraordinary dishes, James Briscione with Brooke Parkhurst
- The science of cooking, Dr. Stuart Farrimond
- Culinary reactions, the everyday chemistry of cooking, Simon Quellen Field
- Did you just eat that?, two scientists explore double-dipping, the five-second rule, and other food myths in the lab, Paul Dawson and Brian Sheldon