Every Saturday morning at 11:00 am, my friends and family know where they can find me. I'm watching America's Test Kitchen on PBS and then Cook's Country. I love these shows because I love cooking, but more than just the act, I love the science of food. Modernist Cuisine is a great collection of cook books I just discovered that highlight science-inspired techniques for preparing food. The authors, Nathan Myhrvold, Chris Young, and Maxime Bilet and their 20 person team at The Cooking Lab got super creative with tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. This is cooking for the modern age!