The first thing you should know about GeekMom sponsor O’Reilly Media’s new book Cooking for Geeks: Real Science, Great Hacks, and Good Food is that it’s not really a cookbook. Instead, author Jeff ...

Why does popcorn puff out when it pops? Why do so many recipes say "bake at 350F/200C (fan oven 180C)" that I refer to it as the 'universal cooking temperature'? Why does food cook faster in a ...

Before it was even released two weeks ago, the serious, science-packed cookbook Cooking for Geeks was beating out Anthony Bourdain, Michael Pollan, and all the blustering diet books in Amazon's food ...

All products featured on WIRED are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Learn more. What ...

Have you ever caught yourself getting caught up in the mechanics of the kitchen while cooking a meal? If so, Jeff Potter says you may be a geek and not even know it. In the second edition of “Cooking ...

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens ...

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens ...

their field to fill his book with great stories and useful information. I'll do a more complete book review later, but I wanted to let you know Potter's only Southern California book signing happens ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. “Cooking for Geeks: Real Science, Great Cooks, and Good Food.” By Jeff ...

The following is an excerpt from Cooking for Geeks, by Jeff Potter. You might not think of drying as a separation, but it is: water is separated via evaporation or sublimation when foods are ...

Before there was Alton Brown's "Good Eats" ... Before there was Jeff Potter's "Cooking for Geeks" ... And long before anyone had ever heard of molecular gastronomy, there was Harold McGee, the ...