Harold McGee's magisterial book, On Food and Cooking (2004), is my reference for everything about the science (and alchemy) of cooking.
So I was delighted to find he has a website, www.curiouscook.com, where you can find three years' worth of a monthly column he writes on the subject for The New York Times.
There are articles on making yoghurt, different types of pots and pans, how to slow berries going mouldy, how much water you really need to cook pasta, the best way to use heat, or why garlic and onion go blue when you cook them! Well worth browsing through.
