Acknowledgments -- 3 Introduction -- 7 Overview -- 8 Rules of Kitchen and Food Safety-- 10 Course 1 DAZZLING DRINKS -- 12 Lab 1: Sweet Soda Syrups (supersaturated solutions) -- 14 Lab 2: Razzle-Dazzle Root Beer (fermentation) -- 16 Lab 3: Bodacious Bubble Tea (tapioca science) -- 18 Lab 4: Sunset Lemonade (density gradient) -- 20 Course 2 SCRUMPTIOUS SNACKS -- 22 Lab 5: Paper-Bag Popcorn Explosion (vapor pressure) -- 24 Lab 6: Pretzel Bread Sticks (Maillard reaction) -- 26 Lab 7: Flavorful Fruit Leather (dehydration) -- 30 Lab 8: Pucker-Up Pickles (acetic acid pickling) -- 32 Lab 9: Juicy Fruit Spaghetti and Popping Boba (polymerization) -- 34 Course 3 CREAMY CHEESE AND FAB FERMENTS -- 36 Lab 10: Stretchy Mozzarella (rennet cheese science) -- 38 Lab 11: Perfect Panir (acid cheese science) -- 40 Lab 12: Cool Crème Fraîche (lactic acid) -- 42 Lab 13: Yummiest Yogurt (thermophilic bacteria) -- 44 Lab 14: Tangy Green Beans and Carrots (lactofermentation) -- 46 Course 4 DIVINE DIPS, DRESSINGS, AND SAVORY SAUCES -- 48 Lab 15: Dashing Vinaigrette (emulsions) -- 50 Lab 16: Awesome Aioli (pasteurization) -- 52 Lab 17: Heavenly Hummus (purées) -- 54 Lab 18: Lip-Smacking Alfredo (viscosity) -- 56 Lab 19: Tony Tomato Sauce (balance) -- 58 Lab 20: Nut-Free Pesto (garlic) -- 60 Lab 21: Best Beurre Blanc (emulsions) -- 62 Course 5 MARVELOUS MAIN DISHES -- 64 Lab 22: Homemade Pasta (gluten) -- 66 Lab 23: Perfect Popovers (elasticity) -- 68 Lab 24: Pizza Dough (gluten) -- 70 Lab 25: Sky-High Soufflé (roux) -- 72 Lab 26: Super Spring Rolls (rice paper) -- 74 Lab 27: Ooh La La Crêpes (egg batter) -- 76 Lab 28: Mouthwatering Meatballs (food safety) --78 Course 6 SASSY SIDES -- 80 Lab 29: Fluffy Rice (rice starch) -- 82 Lab 30: Vibrant Veggies (volatile acids) -- 84 Lab 31: Posh Potatoes (water absorption) -- 86 Lab 32: Super Salads (vegetable storage) -- 88 Course 7 BOSSY CAKES, PERFECT PASTRIES, AND FABULOUS FROSTINGS AND FILLINGS -- 90 Lab 33: Perfect Layer Cake (baking soda and acid) -- 92 Lab 34: Wicked-Good Chocolate Cupcakes (flavor enhancers) -- 94 Lab 35: Heavenly Angel Food Cake (air bubbles) -- 96 Lab 36: Tie-Dye Roll Cake (sponge structure) -- 100 Lab 37: Mom''s Pie Crust (butterfat/shortening) -- 104 Lab 38: Celestial Cream Puffs (dough expansion) -- 108 Lab 39: Whipped Cream and Whipped Cream Frosting (bubbles) -- 110 Lab 40: Jan''s Buttercream Frosting (butterfat) -- 112 Lab 41: Gorgeous Ganache (interfering agent) -- 114 Lab 42: Magical Mirror Glaze (gelatin) -- 116 Lab 43: Old-Fashioned Pudding (cornstarch) -- 118 Lab 44: Luscious Lemon Curd (denaturation) -- 120 Lab 45: Meltingly Marvelous Mousse (comminution) -- 122 Course 8 DARING DECORATIONS AND DELECTABLE DESSERTS -- 126 Lab 46: Fabulous Fondant (sugar) -- 128 Lab 47: Chocolate Domes and Bowls (tempering) -- 130 Lab 48: Meringue Mushrooms (glassy state) -- 132 Lab 49: Marvelous Marshmallows (amorphous candies) -- 134 Lab 50: Easy Ice Cream (crystal formation) -- 136 Lab 51: Breathtaking Baked Alaska (insulation) -- 138 Lab 52: Scrumptious Sorbet (air incorporation) -- 140 About the Author/Photographer -- 142 Index -- 144.