If you love food you need to watch this series of Harvard Lectures. They are all about an hour long and explore the chemical processes inherent in the cooking process in order to make us (as individuals and collectively) better cooks. What makes these buzz is that they are hosted by some of the best chefs and food minds in the world: Nathan Myhrvold, Harold McGee, Grant Achatz, Ferran Andrea, Jose Andres, Wylie Dufrense, Dan Barber and many more. You can dip into a subject you are interested in like Baking, Desserts or Sous Vide Cookery. I particularly enjoyed this lecture by David Chang on (among other things) on MSG, umami and incorporating these flavours into desserts with miso and olives. Yum!