Cooking for Scientists

The physics of chocolate is an interesting article that talks about the different crystalline patterns of chocolate (or really the cocoa butter). I always wondered why melting chocolate and letting it cool doesn't produce the same texture that it started with. Now I know!

The article also links to an interesting site called Cooking for Engineers which looks like an interesting approach to cooking. (The same spirit of approach that Sheyl and I took in trying to figure out what exactly about our bathroom is leaking).