Did you know that a 1.5-kilogram roast becomes perfect after 3 hours at 120 °C in the oven? That chicken cooks best in its own juices? How do I chop onions quickly and correctly? And why does vodka make my cake batter particularly tender? "Perfection - The Science of Good Cooking" is the series for anyone who wants to know what truly lies behind culinary enjoyment. Based on scientific principles, the test cooks and food chemists from "America's Test Kitchen" conduct elaborate experiments. In the end, you get the best possible recipe for your kitchen: easy to understand and effortlessly executable. The complete edition now combines all three bestsellers addressing the fundamental questions of cooking. It's like a three-course meal from a Michelin-starred chef: opulent and overwhelming with more than 300 recipes! Meat and vegetables, topped off with a sweet baking masterpiece. This extraordinary cookbook.