Candy making is basically the manipulation of sucrose by heat. Taffy, jawbreakers, fudge, divinity, butterscotch are all made possible by the fact that between 230 and 350 degrees plain old table sugar, sucrose, goes through more changes than a teenager during prom week.

And of course, chocolate. Dark. Creamy. Decadent. Oooh.. come to Papa.

Now, these will be perfectly roasted in 30 to 35 minutes. But halfway through the cooking process, you will have to rotate and spin the pans. Meaning, the top …

Last but not least, one cup of heavy cream. That's right, heavy cream. Look, I said I would help you make premium ice cream. I didn't say anything about low ca…

No matter how much creativity goes into it, cooking is an art -- or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and tha…

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

Men of science in former ages worked in secret, and instead of publishing their discoveries, taught them in secret to carefully selected pupils.