Summary: <p>For Please Explain, Curious Cook <a rel="nofollow" class="guestlink">Harold McGee</a> talks about the science of cooking--from how heat changes meat to the differences between baking powder and baking soda. He's the author of a number of books, including <span class="book"><a rel="nofollow" title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/0143122312/wnycorg-20/"><em>Keys to Good Cooking</em></a></span>, and <span class="book"><a rel="nofollow" title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/%200684800012/wnycorg-20/"><em>On Food and Cooking</em></a></span>.</p>
