Kitchen Chemistry

I came across a class taught at MIT called "Kitchen Chemistry." I was one class shy of being a Chemistry minor in college, and I love being in the kitchen (cooking...not so much, but baking, I love it!), so the class immediately caught my attention. To make it more fun, I asked some friends if they would join me in this exploration. For the next 14 weeks, this blog is going to be about food and the chemistry behind good cooking/baking. I will be posting notes from the book by Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen.