Incoming Resources
- Food chemistry, H.-D. Belitz, W. Grosch ; translation from the second German edition by D. Hadziyev
- Bitter, a taste of the world's most dangerous flavor, with recipes, Jennifer McLagan ; photography by Aya Brackett
- Culinary reactions, the everyday chemistry of cooking, Simon Quellen Field
- This is what you just put in your mouth?, from eggnog to beef jerky, the surprising secrets of what's inside everyday products, Patrick Di Justo
- Culinary reactions, the everyday chemistry of cooking, Simon Quellen Field
- The food lab, better home cooking through science /
- The food lab, better home cooking through science, J. Kenji López-Alt ; photographs by the author
- The flavor matrix, the art and science of pairing common ingredients to create extraordinary dishes, James Briscione with Brooke Parkhurst