What makes ice cubes cloudy? How do shark attacks make airplanes safer? Can a person traveling in a car at the speed of sound still hear the radio? Moreover, would they want to...?Do you often find yourself pondering life's little conundrums? Have you ever wondered why the ocean is blue? Or why birds don't get electrocuted when perching on high-voltage power lines? Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh and acclaimed author of What ...

"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for...

In The Demon Under the Microscope, Thomas Hager chronicles the dramatic history of sulfa, the first antibiotic and the drug that shaped modern medicine.The Nazis discovered it. The Allies won the war with it. It conquered diseases, changed laws, and single-handedly launched the era of antibiotics. Sulfa saved millions of lives—among them those of Winston Churchill and Franklin Delano Roosevelt Jr.—but its real effects are even more far reaching. Sulfa chan...

“All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” —Alton Brown, host of Good Eats and Iron ChefHave you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke’s investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndic...

The ideal companion to Flour—Joanne Chang's beloved first cookbook—Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer ins...

Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientific concepts, such as Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicato...

From an acclaimed military historian, a fascinating account of just how close the Allies were to losing World War II.Most of us rally around the glory of the Allies' victory over the Nazis in World War II. The story is often told of how the good fight was won by an astonishing array of manpower and stunning tactics. However, what is often overlooked is how the intersection between Adolf Hitler's influential personality and his military strategy was critical in caus...

The scientist in the kitchen tells us more about what makes our foods tick.This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense a...

From New York Times bestselling author Sam Kean comes incredible stories of science, history, finance, mythology, the arts, medicine, and more, as told by the Periodic Table.Why did Gandhi hate iodine (I, 53)? How did radium (Ra, 88) nearly ruin Marie Curie's reputation? And why is gallium (Ga, 31) the go-to element for laboratory pranksters?The Periodic Table is a crowning scientific achievement, but it's also a treasure trove of adventur...

In the New York Times bestseller Everything All at Once, Bill Nye shows you how thinking like a nerd is the key to changing yourself and the world around you.Everyone has an inner nerd just waiting to be awakened by the right passion. In Everything All at Once, Bill Nye will help you find yours. With his call to arms, he wants you to examine every detail of the most difficult problems that look unsolvable—that is, until you find ...

"Reveals the grisly conditions in which the mentally ill were kept . . . [and] harrowing details of the inhumane and gruesome treatment of these patients."— Daily MailIn the first half of the nineteenth century, treatment of the mentally ill in Britain and Ireland underwent radical change. No longer manacled, chained and treated like wild animals, patient care was defined in law and medical understanding, and treatment of insanity developed.Focusin...

"The Ostrich Paradox boldly addresses a key question of our time: Why are we humans so poor at dealing with disastrous risks, and what can we humans do about it? It is a must-read for everyone who cares about risk."—Daniel Kahneman, winner of the Nobel Prize in Economics and author of Thinking, Fast and SlowWe fail to evacuate when advised. We rebuild in flood zones. We don't wear helmets. We fail to purchase insurance. We would rather ...