Scientific American and Cooking
Scientific American is focussing on the science of cookery lately.
At last I understand the basics about 1) sous vide (last month!)
and 2) Molecular gastronomy (this month - under heading 'centrifugal something or other' I think)
I finally get what the appeal of 2) is - never got it before! It's that layer of intensely-flavoured essence, right?