Kitchen is where adventures await and discoveries happen. I found a use for my training in molecular biology in the kitchen.
That was when I learned how to temper chocolate. I had brilliant instructions from "Bittersweet" by Alice Medrich, which was clear and straightforward, but still hard to implement. On the other hand, my previous professional experience in growing yeast didn't help with making bread at all. "Bread alone" by David Leader did help.
Adventures take a lot of preparation. Appliances, tools and ingredients are as important as any knowledge and skill. Actually, these things are a large share of useful kitchen knowledge. As I try new ingredients and recipes or look for new tools or appliances, I record my research and reasons behind my choices.
See also: bread flour, homemade bread, challah, chicken soup, knedle, gefilte fish, meatballs, stuffed peppers, chocolate mousse, chocolate truffles, dark chocolate, lemon pie, almond macaroons, organic sugar, loose tea, turkish coffee, coffee grinder, stand mixer, frying pan, kitchen knives, knife sharpening, ricotta, healthy food, hot cereal, buckwheat, teapot, lemon cookies, kitchen counters.