SITINGS : Inquiring Cooks

Cooking: Is it art or science? For food writers and instructors Anne Gardiner and Sue Wilson, you can’t have the former without the latter. Knowledge, they say, builds confidence, which increases success, which leads to greater creativity. Now these self-described “inquisitive cooks” have taken their show on the Web with a site that’s heavy on chemistry and how-it-works (hence the atoms-in-orbit logo) but clearly and simply written and therefore accessible.

If you don’t know what “mouth surfing” is, check out Pungent Peppers, one of a baker’s dozen articles currently offered. Have a recipe for making Gummi Bears? There’s a fellow in the discussion area who is waiting for one. Elsewhere, Gardiner and Wilson, who have been writing about and teaching the chemistry of food in the continuing education department at the University of British Columbia in Vancouver since 1983, answer selected questions from users (Is it OK to eat a green potato?). If that isn’t enough, you can also download free software, order books, listen to audio features and find links to other food-related sites.

https://www.inquisitivecook.com