Is cooking a science? A kitchen is a place we go in search of warmth and coziness. I used to find the idea of treating this homely space as some kind of high-tech laboratory slightly off-putting. But there are signs that more home cooks are embracing science in the kitchen. The other day, while browsing for food books, I noticed that “The Food Lab: Better Home Cooking Through Science,” by J. Kenji López-Alt, had overtaken the 2019 edition of “The Joy of Cooking”...

Source: Wall Street Journal January 25, 2020 05:01 UTC