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| Acknowledgments | |
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| Introduction: Cooking and Science | |
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| Foods | |
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| Milk and Dairy Products | |
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| The Nature of Milk | |
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| Unfermented Dairy Products | |
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| Fermented Dairy Products | |
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| Cheese | |
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| Eggs | |
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| The Chicken and the Egg | |
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| The Composition of Eggs | |
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| Egg Cookery | |
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| Egg Foams | |
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| Meat | |
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| Meat in the Human Diet | |
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| The Structure and Qualities of Meat | |
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| Slaughter, Aging, and Storage | |
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| Meat Cookery | |
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| Fruits and Vegetables, Herbs and Spices | |
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| Plants as Food | |
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| The Nature of Plants | |
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| The Composition and Qualities of Plants | |
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| Spoilage and Storage | |
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| Cooking Fruits and Vegetables | |
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| Notes on Individual Fruits, Vegetables, Herbs and Spices | |
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| Fruits | |
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| Vegetables | |
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| Herbs and Spices | |
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| Tea and Coffee | |
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| Grains, Legumes, and Nuts | |
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| Seeds as Food | |
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| The Grains | |
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| Legumes | |
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| Nuts | |
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| Bread, Doughs, and Batters | |
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| The Origins and History of Bread | |
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| Flour | |
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| The Ingredients in Doughs and Batters | |
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| Bread | |
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| Other Dough Products | |
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| Batters | |
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| Sauces | |
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| The Development of Sauces | |
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| Starch-Thickened Sauces | |
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| Emulsified Sauces | |
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| Sugars, Chocolate, and Confectionery | |
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| The Appeal of Sweetness | |
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| Honey | |
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| Maple Syrup | |
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| Sugar | |
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| Corn Syrup and Fructose | |
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| Chocolate | |
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| Confectionery | |
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| Sugar and Tooth Decay | |
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| Wine, Beer, and Distilled Liquors | |
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| The History of Alcohol | |
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| The Nature of Fermentation | |
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| Wine | |
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| Appreciating Wine | |
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| Beer | |
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| Distilled Liquors | |
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| Drunkenness and Hangovers | |
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| Food Additives | |
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| Additives in "The Good Old Days" | |
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| The Rise of Chemical Additives | |
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| The Trouble with Additives | |
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| Informed Choice | |
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| Food and the Body | |
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| Nutrition: American Fads, Intricate Facts | |
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| Nutritional Fads in the United States | |
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| The Elements of Nutrition | |
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| Digestion and Sensation | |
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| The Nature of Digestion | |
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| Hunger and Thirst | |
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| Taste and Smell | |
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| The Principles of Cooking: A Summary | |
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| The Four Basic Food Molecules | |
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| Water | |
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| Carbohydrates | |
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| Proteins | |
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| Fats and Oils | |
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| Cooking Methods and Utensil Materials | |
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| Browning Reactions and Flavor | |
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| Cooking Methods | |
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| Utensil Materials | |
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| A Chemistry Primer: Atoms, Molecules, Energy | |
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| Atoms and Molecules | |
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| Energy | |
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| The Phases of Matter | |
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| Bibliography | |
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| Index | |