Harold McGee is author of On Food and Cooking and other wonderful books about what happens when you cook. He explains the inner workings of mayonnaise, rising dough, foaming egg whites, and answers almost every cooking-chemistry question you can think of. It's a wonderful reference book to have at hand. I've enjoyed it for years.
Now for the really great news. Today McGee began a column in the New York Times:
The Curious Cook : When Science Sniffs Around the Kitchen.
This first offering described some interesting effects that occur when cooking garlic. McGee has a blog as well, which today offered additional technical details about the chemistry of garlic:
News For Curious Cooks: Curious Cook in the New York Times: Colorful garlic