Why does yeast make bread rise? Why is sugar not really good for you? Why do some people like broccoli . . . and some people don't? The answers to all those questions—and more—are in science . . . and in this book. Science is a huge part of how food is made and what your body does with it. Inside, discover more ways that science and food interact. And it's not just food— science is all around us, every hour of every day. Discover more ways that science is a part of our lives in SCIENCE 24–7!