Chemistry. Biology. Physics. And how breathalyzers are designed using principles also found in food and cooking.
Water and ethanol. Atomic weights and density. Solubility and volatility. And why cooking with alcohol smells better.
Starters!
New here? Why not start here?
Specials: Spaghetti!
Specials: Surprise Me!
Guess how often we have hydrocarbons in our food?
