The June issue of Wired has a feature article on Alton Brown, my favorite TV food show person. I'm sure it will magically appear on their site microseconds after I post this, but for now, I can only find it in the print edition. He talks about cooking from a scientific perspective, breaking down and amplifying classic recipes with knowledge of the exact temperature that bread browns, understanding the thermodynamics behind quick thawing, and discovering that beating egg whites in a copper bowl makes the egg and copper molecules bond into copper-conalbumin, creating greater stability and more volume.
We've set our Tivo to record every episode of Good Eats at "basic" quality so that we can have a digitally demonstrated cookbook of sorts. With our expanded Tivo... sixty episodes only take up 10% of our hard drive space. (ha ha ha!) Lydia swooned when I made Alton's recipe for french toast last Saturday... subbing lactose-free milk for the cream. Anyone know where we can get lactose-free butter and half and half?