Understanding some very basic chemistry will hone your cooking skills. Why might you brush pastry with egg whites? What does salt have to do with flavor? What does it contribute to the boiling process? What about many other additives? Is an aluminum pan, stainless steel pan, copper pan, clay pot, or a cast iron skillet better for what you are cooking? Why? No previous understanding of chemistry is necessary. Explore ingredient modifications for those individuals with intolerance to gluten or lactose. A basic introduction to chemistry quickly leads into understanding why some ingredients lead to better taste or texture in the final product.