Back in 2004 Webjørn Espeland from NRK P2 (Norwegian radio) interviewed me about chemistry in the kitchen. These are now re-aired in the program “Verdt å vite” which can be downloaded as mp3 files (only in Norwegian):
August 22, 2006 – Why do you smell after eating garlic?
August 24, 2006 – Why does milk and pasta boil over?
August 29, 2006 – How salad leafs can benefit from osmosis
More to come…
Kitchen Chemistry is also the title of an educational resource from the RSC.
http://www.chemsoc.org/networks/learnnet/kitchenchemistry.htm
You can download food-based experiments written in collaboration with Heston Blumenthal (the book chapters are free online I think).
Or a better link!
http://www.chemsoc.org/networks/learnnet/kitchenchemistry/