News For Curious Cooks
"exploring the science of food and its transformation"
Harold McGee is quickly becoming a household name among foodies thanks to frequent mentions in publications big and small across the country. He's become the go-to-guy for all things related to food science and is one of the forefathers of molecular gastronomy. If you are a fan of Alton Brown's "Good Eats", you have Harold to thank in part. All of this stemming from that massive red (or oldskool blue) book written 20+ years ago, "On Food and Cooking: The Science and Lore of the Kitchen" (which was heavily revised in 2004).
Mr. McGee's blog, News For Curious Cooks, covers oddly interesting food science topics to satisfy the inner geek in you. Recent articles included subjects such as the effects of putting salt on tomatoes while they're still on the vine, why French fries may make you delirious and the fluid dynamics of a champagne flute.
As an additional resource, you can also search the text of his ground breaking book using Google: Search the On Food and Cooking text