Cover -- Title -- Copyright -- Contents -- Acknowledgments -- Introduction -- Overview -- Rules of Kitchen and Food Safety -- COURSE 1 DAZZLING DRINKS -- Lab 1: Sweet Soda Syrups (supersaturated solutions) -- Lab 2: Razzle-Dazzle Root Beer (fermentation) -- Lab 3: Bodacious Bubble Tea (tapioca science) -- Lab 4: Sunset Lemonade (density gradient) -- COURSE 2 SCRUMPTIOUS SNACKS -- Lab 5: Paper-Bag Popcorn Explosion (vapor pressure) -- Lab 6: Pretzel Bread Sticks (Maillard reaction) -- Lab 7: Flavorful Fruit Leather (dehydration) -- Lab 8: Pucker-Up Pickles (acetic acid pickling) -- Lab 9: Juicy Fruit Spaghetti and Popping Boba (polymerization) -- COURSE 3 CREAMY CHEESE AND FAB FERMENTS -- Lab 10: Stretchy Mozzarella (rennet cheese science) -- Lab 11: Perfect Panir (acid cheese science) -- Lab 12: Cool Crème Fraîche (lactic acid) -- Lab 13: Yummiest Yogurt (thermophilic bacteria) -- Lab 14: Tangy Green Beans and Carrots (lactofermentation) -- COURSE 4 DIVINE DIPS, DRESSINGS, AND SAVORY SAUCES -- Lab 15: Dashing Vinaigrette (emulsions) -- Lab 16: Awesome Aioli (pasteurization) -- Lab 17: Heavenly Hummus (purées) -- Lab 18: Lip-Smacking Alfredo (viscosity) -- Lab 19: Tony Tomato Sauce (balance) -- Lab 20: Nut-Free Pesto (garlic) -- Lab 21: Best Beurre Blanc (emulsions) -- COURSE 5 MARVELOUS MAIN DISHES -- Lab 22: Homemade Pasta (gluten) -- Lab 23: Perfect Popovers (elasticity) -- Lab 24: Pizza Dough (gluten) -- Lab 25: Sky-High Soufflé (roux) -- Lab 26: Super Spring Rolls (rice paper) -- Lab 27: Ooh La La Crêpes (egg batter) -- Lab 28: Mouthwatering Meatballs (food safety) -- COURSE 6 SASSY SIDES -- Lab 29: Fluffy Rice (rice starch) -- Lab 30: Vibrant Veggies (volatile acids) -- Lab 31: Posh Potatoes (water absorption) -- Lab 32: Super Salads (vegetable storage) -- COURSE 7 BOSSY CAKES, PERFECT PASTRIES, AND FABULOUS FROSTINGS AND FILLINGS.

Lab 33: Perfect Layer Cake (baking soda and acid) -- Lab 34: Wicked-Good Chocolate Cupcakes (flavor enhancers) -- Lab 35: Heavenly Angel Food Cake (air bubbles) -- Lab 36: Tie-Dye Roll Cake (sponge structure) -- Lab 37: Mom's Pie Crust (butterfat/shortening) -- Lab 38: Celestial Cream Puffs (dough expansion) -- Lab 39: Whipped Cream and Whipped Cream Frosting (bubbles) -- Lab 40: Jan's Buttercream Frosting (butterfat) -- Lab 41: Gorgeous Ganache (interfering agent) -- Lab 42: Magical Mirror Glaze (gelatin) -- Lab 43: Old-Fashioned Pudding (cornstarch) -- Lab 44: Luscious Lemon Curd (denaturation) -- Lab 45: Meltingly Marvelous Mousse (comminution) -- COURSE 8 DARING DECORATIONS AND DELECTABLE DESSERTS -- Lab 46: Fabulous Fondant (sugar) -- Lab 47: Chocolate Domes and Bowls (tempering) -- Lab 48: Meringue Mushrooms (glassy state) -- Lab 49: Marvelous Marshmallows (amorphous candies) -- Lab 50: Easy Ice Cream (crystal formation) -- Lab 51: Breathtaking Baked Alaska (insulation) -- Lab 52: Scrumptious Sorbet (air incorporation) -- About the Author/Photographer -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- L -- M -- P -- R -- S -- T -- V -- W -- Y.