The Science of Good Cooking from Cook’s Illustrated is essential for your kitchen. Your correspondent turns to this book to understand the interaction of heat and food.
I've been an investigative reporter for more than 40 years and taught journalism at the college level for another 10. I've owned and trained retrievers, pointers and spaniels for about the same amount of time. My love of the outdoors and interest in cooking, eating and libations has been life-long, starting on my family's farm in Indiana and the hearty home-cooked meals there.