I recently finished 26 episodes with the talented host and crew of Foodies, a new half hour cooking show that showcases Lesia Burlak's modern approach to classic, regional and international cuisine. For recipes, broadcast, and sponsor information please visit www.foodies.ca

Whenever we cook we become practical chemists, drawing on the accumulated knowledge of previous generations, and transforming what the earth offers us into more concentrated forms of pleasure and nourishment and pleasure.
- Harold McGee, ON FOOD and COOKING copyright 2004

Ever wonder why cooked egg yolks sometimes turn green? Still trying to manufacture the perfect meringue? Take the mystery out of cooking with a look at the biology and chemistry of what happens in the kitchen. This book, completely revised from the 1984 cult (foodie) classic, answers many if not every often asked kitchen question(s) from a scientific perspective and explains why peppers are hot, and why seafood gets mushy if you cook it improperly, where our food comes from and how cooking changes them. McGee is a world-renowned authority on the chemistry of cooking and is an invaluable resource for the food professional and curious hobbyist alike.

To review the content of this book, and please follow the link http://www.amazon.com/gp/reader/0684800012/ref=sib_dp_pt/103-4100026-3912613#reader-page

The Industry: Gastronomics
By MATT LEE and TED LEE
Published: October 30, 2005, The New York Times

The rise of fuel prices over the last year seems to have had little effect on how much we pay for food. That pint of raspberries imported on a gas-guzzling jet from Argentina? Still five bucks. Nevertheless, the high cost of petroleum has rattled the people in the business of putting food on the nation's table. With prices at the grocery store and in restaurants holding steady, producers and middlemen have been forced to absorb the increase.

To read more on Gastronomics please click here

Not just recipies...
Break An Egg.ca offers an interdisciplinary approach to food communications that transforms the science behind food into practical and easily understood information that motivates consumers to make appropriate and healthy choices. Services include the development of healthy eating components of corporate wellness programs, content development for consumer education brochures, pamphlets, newsletters, magazines, e-zines, web sites and other information delivery systems