Taste: Surprising Stories and Science About Why Food Tastes Good

Neurogastronomy: How the Brain Creates Flavor and Why It Matters

The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks)

On Food and Cooking: The Science and Lore of the Kitchen

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

The Dorito Effect: The Surprising New Truth About Food and Flavor

What Einstein Told His Cook: Kitchen Science Explained

The Food Lab: Better Home Cooking Through Science

Culinary Reactions: The Everyday Chemistry of Cooking

The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook