Hello everyone. I'm new to the site and am already learning a lot about how to be a better home cook.
I just wanted to mention that I have also been working through an edX course some of you may be interested in. It primarily deals with the chemistry behind cooking. I know Jacob has gone into some scientific details on some of his podcasts. So if you liked those and aren't afraid of some equations, the course might be of interest. It ended a few months ago, but you should still be able to just view the archived course.
It also has some presentations by Harold McGee (and others), whom Jacob has mentioned several times.
The link: https://www.edx.org/course/harvardx/harvardx-spu27x-science-cooking-haut...
Thanks
SS