Kenji is awesome, and probably the best reason to read seriouseats. But for anyone who enjoys food science, you really have to start with Harold McGee's classic

Kenji is awesome, and probably the best reason to read seriouseats. But for anyone who enjoys food science, you really have to start with Harold McGee's classic "On Food and Cooking": http://smile.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=sr_1_1?ie=UTF8&qid=1446716055&sr=8-1&keywords=on+food+and+cooking http://smile.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp... (Sorry for the enormous URL.) Also, I binge-listen to Dave Arnold's podcast, "Cooking Issues" on Heritage Radio network. A treasure trove of food science facts, going well beyond eggs: sous vide meat, hydrocolloids, liquid nitrogen cocktails, etc. http://heritageradionetwork.org/series/cooking-issues/ http://heritageradionetwork.org/series/cooking-issues/ (You really have to give the show a chance, though -- it's very conversational, and less... polished than your typical show.) Also, anyone interested in food science should really consider an iSi whipper for booze infusion and other experimentation. No really, please do it, your life will be better (or at least boozier): http://www.cookingissues.com/index.html%3Fp=4463.html http://www.cookingissues.com/index.html%3Fp=4463.html (Arnold has progressed the technique a lot since then, but this primer is pretty good nonetheless. The FCI blog is basically dead; the podcast and Twitter are his current outlets.) But yeah, I screw around in the kitchen a lot (though cook less useful food than my wife does). Pressure cooker, weird enzymes, hydrocolloids... but the iSi whipper booze-infusion technique is my all-time favorite kitchen hack. You can drink toasted hazelnut bourbon in a Manhattan like, six minutes from now! (I hope it's nighttime when you read this.) Four minutes to microwave toast the nuts, plus two minutes to nitrous-infuse them. You might want to chop them in between and filter through a coffee filter after. Sorry, my nerd is showing. I hate eggs, especially boiled eggs, but this post hit a fun nerve for me.