Not talented, per se, but definitely interested! I love cooking, and the enthusiasm seems to be catching with DS, both for the sheer gastronomy of it, as well as the inherent science.

Have you ever watched Heston Blumenthal's "In Search of Perfection". It's such a delight to watch:


Also, in case you haven't seen it:
https://www.edx.org/course/science-cooking-haute-cuisine-soft-harvardx-spu27x-0


and

https://www.seas.harvard.edu/science-and-cooking-2014-lecture-series

Oh, and some favourite cookbook recommendations for the experimental cook:
- Thomas Keller's French Laundry cookbook
- Yotam Ottolenghi's eponymous cookbook- it introduces a fusion Middle Eastern palette that is often new to North Americans and has interesting social geography behind its origins, too
- Modernist Cuisine's kitchen companion (the rest is pure pleasure reading; you may be able to save $500 and borrow it from the library, like I did). The techniques are impressive, often simple, and have stunning results.

You don't need fancy or expensive equipment to cook well, either. We've definitely rigged up a franken-sous-vide using cast iron pans, sous vide bags, and a good oven thermometer.

Clearly I'm excited about this topic!!!

*Geek out!*

What is to give light must endure burning.