I like scientific cooking. I'm a big fan of Sebastian Lege, who is a cook and food designer, and who knows all the little chemical tricks of the food industry. I wish he would publish a cook book: On the left, a recipe for the dish as made by a professional chef with normal ingredients, on the right the recipe for the same dish as made by the food industry.

I remember one show where he made "Banana Milk". The banana flavor was made from vinegar, some alcohol, and some other acid...

Just today, I applied one of his ideas. I made a Chinese dish with chicken, and added baking powder to the marinade made from soy sauce, ginger, garlic, honey, salt, oil, and chili. And it was amazing!