Think of this as an owner's manual for your kitchen. It's a new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles that test cooks use to develop foolproof recipes, "The Science of Good Cooking" is a radical new approach to teaching the fundamentals of the kitchen. Fifty experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, and Perfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative — showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy.