Sugar is sweet but you know what’s sweeter? The science behind it. Harvard’s annual Science & Cooking public lecture series is back for the 2014 season and off to a great start. The series focuses on bringing world-renowned chefs to Harvard to teach about the intersection of science with cooking. Joanne Chang of Boston’s Flour Bakery + Café and Meyers + Change was in charge of delivering sugary goodness in her talk: The Science of Sugar. There are numerous roles that sugar plays as an ingredient, but do you know them all? Get the sweet stuff here.