Cooking Resolution #3: Research

This one is short and actually sweet. 

While I do want to get better with the savory side of cooking, it's dessert making that really interests me. 

And frustrates me. 

I'm challenged enough with my equipment (questionable stove, questionable ice cream maker), I shouldn't be further handicapping myself with ignorance.

I have two textbook-y types of books (On Food and Cooking and the Culinary Institute of America's Frozen Desserts) that delve more deeply than a cookbook into some of the science and chemistry behind food, and I'd like to ensure I spend some time this year - dare I say it - studying.