Thanks to Rachel for this one:
So, Shirley Corriher is a biochemist as well as a cook and she is talking about how cooking is just a series of chemical reactions. Reactions like adding vinegar to increase acidity, or boiling vegetables to make the cells pop thus more able to accept flavor. She talks about how ethylene gas causes fruits to overrippen and she talks about how using paper bags and avocados will not allow that reaction to occur. She mentions that acid-base reactions (which I am so dreading learning about) are key throughout cooking. I thought it was cool because I love cooking and am interested in biochemistry.