One of cooking's most powerful yet misunderstood ingredients is starch. Understanding starch's behavior will transform your cooking, giving you the confidence to create perfect textures in everything from sauces to baked goods.

Learn how an animal's muscles become our food, and discover the universal principles that determine meat's tenderness, flavor, and cooking properties. This knowledge will transform how you select and cook any cut of meat.

Discover the science of how acids, salts, and fats help proteins absorb flavor, and how to apply these principles across all your cooking.

Learn to cook proteins to perfect tenderness by understanding how they transform with heat rather than relying on exact recipe times. This skill works for any meat, fish, or plant protein across all cooking methods.

Discover the science of heat transfer that underlies all cooking techniques. Learn how heat moves through conduction, convection, and radiation, and how to recognize proper cooking temperatures through sensory cues.

This lesson explores how different cooking methods transform raw ingredients into digestible, nutritious, and delicious food, giving you the foundation to understand why cooking techniques work the way they do.

Master the science of gluten to control texture in your baked goods. Learn when to develop it for chewy breads and when to minimize it for tender cakes. Essential knowledge for every home baker.

Discover the world of wheat flour, from varieties and protein content to white vs. whole wheat differences. Learn proper storage and handling techniques to achieve the perfect texture in all your baked goods.