In this blog we will review a recipe and discuss some of the science behind its development. This blog is intended to provided the reader with some insight into what the author of the recipe may have been knowledgeable of during its development. All recipes reviewed are fully published and the author has been noted. There is no intent to discuss the worthiness nor provide any rating of satisfaction of the recipe. We are only reviewing some of the key scientific features that the reader may find interesting.
Organic chemistry and biochemistry will never, by themselves, enable us to create a recipe. They can, however, help us understand why successful recipes work, and in so doing, help us create new ones that are even better.