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But we are proud to say that Grant Alkin contributed 272 entries already.
For the health-conscious members of society, there are several food fiats: thou shalt avoid high fructose corn syrup, steer clear of ingredients that sound like they could be found in jet fuel, and fear partially hydrogenated oils. Oil in and of itself is not inherently bad; how does adding hydrogen to transform it into the […]
Caramel flavor is a major component of desserts and candies, ranging from smooth, thick sauces to crispy, dark brown glazes of crème brûlées. Through caramelization, a browning process where sugar is heated to around 170 °C and broken down, over 100 compounds are formed that contribute to the color, flavors, and textures of what we […]
At UCLA, researchers reveal another benefit of yogurt: probiotics found in yogurt can help improve brain function. Learn more about the world that probiotics occupy in a podcast about the “messy mystery in the middle of us” over at Radiolab.
David Kinch is Chef-Proprietor of Manresa, a restaurant located in Los Gatos, California that has been awarded two Michelin stars for eight consecutive years. Kinch is a winner of the Best Chef in America award from the James Beard Foundation as well as dean of The International Culinary Center. Having studied the culinary arts in France, Spain, […]
At our 2014 public lecture How We Taste, Chef Wylie Dufresne, Dr. Dana Small, and Peter Meehan explored the tantalizingly complex concept of flavor. The evening was full of scientific discovery, childhood memories, and culinary innovation. In honor of this enlightening event, here are 5 things you might not know about our sense of taste:
Pampered and happy yeast and the perfect beer foam yields delicious beer (and happy beer drinkers).
Attendees of our Science of Pie event this past spring probably remember sampling gymnemic acid. For anyone who has never tried the bizarre substance, we describe here our first experience with it. Guest speaker Dave Arnold (Founder of the Museum of Food and Drink, and host of the radio show Cooking Issues), supplied everyone in […]
Harnessing Creativity Featuring Dave Arnold & Chef Lena Kwak June 1, 2014 As part of our 2014 public lecture series, Dave Arnold (of Booker and Dax, the Museum of Food and Drink, and the Cooking Issues Podcast) discussed his latest culinary innovations and the role of creativity in food. He was joined by Chef Lena […]
Larry Peterman of Hotlix insect-containing candies gives insight into insect farming, and Guy Crosby of Cooks Illustrated helps shed a scientific light on the mysteries of the kitchen.
How We Taste Featuring Dr. Dana Small, Chef Wylie Dufresne, & Peter Meehan May 14, 2014 As part of our 2014 public lecture series, we explored the concept of taste from the perspectives of a scientist, a chef, and a food writer. Dr. Dana Small described how our brains respond to flavors. Chef Wylie Dufresne […]