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 . . .
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
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