In learning to cook, it helps to understand the science behind it. That is my second favorite thing about food; it’s a beautiful balance between science and art. (My first favorite thing about food is eating it!)

These books helped me tremendously in the kitchen, teaching me everything from the fundamental characteristics and rules to how to break them properly (and deliciously). Once I learned these foundational concepts, I felt brave enough to break free from recipes and start trying new things. I also learned how to better use tools and techniques to save loads of prep time and improve the quality of my dishes.

If you really want to get better in the kitchen, grab one of these and start learning!

What Good Cooks Know by America’s Test Kitchen

The Science of Cooking and The Science of Spice by Dr. Stuart Farrimond

The Science of Good Cooking by Cook’s Illustrated

The Food Lab by J. Kenji Lopez-Alt