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Introduction
xv
Acknowledgments
xxi
Chapter One • SOMETHING TO DRINK?
3
Why does iced tea turn cloudy? • How does green tea differ fromother teas? • Are enzymes alive? Can I make coffee and tea from
the same kettle water? • Will coffee stay hotter if I put the cream in
right away, or only when I'm ready to drink it? • What are alcohols?
•
What is a hop? • Why are there sulfites in wine? • What's so spe-cial about Sherry? • Does hanging a spoon handle in the neck of the
bottle keep Champagne from going flat? • Why do Champagnecorks have that funny shape? • What makes bourbon bourbon?
•
Why does a mint julep glass turn frosty? • What's the best way tocool a drink with ice without watering it down? • Is there a formula
for telling when I'm getting dangerously drunk? • How can I get a
red wine stain out of a tablecloth? . . . and more.
Chapter Two • DOWN ON THE FARM
51
What ever happened to skim milk? • Why are there so many types
of dairy cream? • Does yogurt contain live bacteria? • Why is soft-
serve ice cream soft? • Does eating ice cream in hot weather really
CONTENTS
 
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CONTENTS
cool one off? • Why does ice cream shrink when it melts? • Why
does all cream cheese come from Philadelphia? • What makes
American cheese American? • Does all cheese need to be pasteur-
ized? • Why is string cheese so stringy? • How does a "nut" of but-
ter thicken a pan sauce? • How are eggs graded? • Are brown eggs
better than white eggs? • Does a blood spot in an egg mean it's fer-
tilized? • Would double-yolk eggs hatch twins? • How can I keep
boiled eggs from cracking? • Why does a hard-cooked egg spin, but
a raw egg won't? • Why do hard-cooked egg yolks turn green?
•
What makes an egg rotten? • Why do eggs have dimples? • Can
pasteurized eggs be used the same as unpasteurized eggs? • Are
thousand-year-old eggs for real? . . . and more.
Chapter Three •
WHATSOEVER A MAN SOWETH . . .
107
What makes the vivid colors in vegetables? • Why do green vegeta-bles turn drab when cooked? • How should fruits and vegetables be
washed? • Why do some potatoes have gray patches? • Is rhubarb
poisonous? • How do vegetables get their minerals? • Why do
onions
really
make me cry? • Why are "sweet" onions sweet? • Why
is my cucumber bitter? • Why does heated soy milk boil over?
•
How do they make tofu? • What is miso made of? • Why do beans
and other legumes produce gas? • Must beans be soaked before
cooking? . . . and more.
Chapter Four • ABOVE THE FRUITED PLAIN 147
How can I speed up the ripening of fruits? • Why does a cut apple
turn brown? • When a banana ripens and gets sweeter, does it con-
tain more calories? • Why are some oils edible and others not?
Exactly what are trans fats? • Why do fats turn rancid? • What is a
of 00

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