I Love Science, Do You? The Science of Cooking is so important! I know what you’re thinking: “Wait a minute Michelle, I don’t want to know about biochemistry or disulphide bonds, crystallization phase changes in fat…”  Don’t worry, that’s my job! Unless, of course, you DO want to learn about these things. But in all seriousness, I want you to learn as many things as you can. Every time you learn something, its like another arrow in your quiver, preparing you for whatever challenge you ... VIEW POST