How is it that rosemary potatoes cooked in a pressure cooker taste particularly aromatic? And how can a Bunsen burner or a cream whipper be useful in the kitchen? Thomas Vilgis, a food researcher and physicist at the Max Planck Institute for Polymer Research in Mainz, embarks on culinary explorations and shares fascinating insights into cooking in his personal notes. This leads to both unusual and delicious recipes, such as a remoulade with capers and pickles, trout fillets with rhubarb, or the perfect spaetzle. His findings have never been so tangible and easy to understand, as he narrates his experiments in a light-hearted manner, which are sometimes quite simple, sometimes a bit more complex, but always clever and refined. You can never get enough of his charming explanations! A literary chef.