Knowledge of food science, cooking, and pastry without needing to become a scientist.

What do we call food from a scientific perspective? What are probiotics and prebiotics? What are genetically modified and functional foods? What are the ingredients of food? Why do they spoil? How do we preserve them? What is the truth about the famous E numbers? What are preservatives, dyes, and antioxidants? Why is steak tough and dry at home but tender and juicy in a tavern? Why does lemon not sweeten when added to syrup? How does butter differ from margarine? What are sugar substitutes? How does jam set or not set? How and why does dough rise? Why are cookies crunchy and tsoureki fluffy? Why should meat be grain-fed but fish very fresh? Why do greens retain their green color when we add baking soda? Why does feta cheese become saganaki while gruyere melts and cheese becomes like rubber? How does blonde beer differ from black beer? Why does ouzo become cloudy when we add water and tsipouro does not? Why are some drinks consumed chilled and others at room temperature? What are light products?

...and hundreds more answers to questions related to food, nutrition, and food hygiene. It also contains information and explanations about the composition of food, their behavior during cooking, and in a simple and understandable way, without needing to have studied Chemistry to understand them.