Overview
The book The Ingredient Insider uncovers the hidden science shaping what, and how, we eat. Each chapter opens with a real question from national food journalists and ends with the science that reframes what’s on our plates.
- Why does salt make coffee taste smoother?
- Why does vinegar transform an egg?
- Why do some foods feel delicious before they reach your tongue?
Food science consultant Edmund McCormick reveals the surprising chemistry behind flavor, texture, and aroma—clear, engaging, and accessible.