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But we are proud to say that Grant Alkin contributed 272 entries already.
Think of any task and chances are someone is developing a new mobile electronic device for it. Technologies exist that pay for your coffee, track your UV light exposure, and even drive your car, but can one also simulate flavor? With that question in mind, scientists led by Nimesha Ranasinghe at the National University of […]
Michael Voltaggio is the winner of Top Chef Season 6 and the owner and head chef of ink. in Los Angeles. Michael is known for his adventurous cooking, melding his classical repertoire with unconventional techniques. What hooked you on cooking? The endless possibilities. The coolest example of science in your food? The use and control […]
The Science of Pie – June 1, 2014 Best Scientific Pie Christina Cheung, Tori Schmitt, and Elliot Cheung (Team Pretty Intense Pie Enthusiasts) Adding alcohol to a pie crust is a fairly mainstream way of obtaining a nice flaky shelter for a delicious filling within. Vodka is the go-to spirit for crusts, but other beverages […]
The Science of Pie – June 1, 2014 Best Overall Pie & People’s Choice Pie Alina Naqvi & Ashley Lipkins-Scott (Team Apple Queens) This duo of student scientists aimed to create a pie with the crunchiest apple filling by experimenting with four different types of apples: Granny Smith, Red Delicious, Pink Lady, and Fuji. To […]
The Science of Pie – June 1, 2014 Honorable Mention Pie Alexis Cary & Matthew Copperman (Team On the Road) If you’ve baked an apple pie, you have probably encountered the dreaded problem of a soggy pie crust. The student scientists of Team On the Road sought to solve this pie-baking mishap by determining the […]
Fourth of July would not be complete without a barbecue. Join the debate and pick a side between charcoal or gas grilling. Afraid of the health risks of grilling? A good beer marinade can help reduce those risks. Find out how.
Nicole Rucker is a pastry chef for the Gjelina group, more specifically, Gjelina Take Away in Venice. At the beginning of her culinary career, Rucker worked in various bakeries and cafes across California, from San Francisco to San Diego. In the quest to create the perfect pie crust, Rucker came up with a recipe that helped her win […]
Cardamom is the third most expensive spice by weight, behind only saffron and vanilla. But with a captivatingly complex flavor profile crammed into such a small package, there’s little mystery behind its steep price. This spice delivers a pungent taste that’s smokey, yet contains hints of coolness reminiscent of mint and lemon, packed inside the […]
Microbes–they’re everywhere! While scientists at the University of Colorado take an inventory of the microorganisms that live on the fruits and vegetables we eat, soil scientists are discovering the link between microorganisms that live in the soil and human health.
“Anyone can cook!” declared Chef Auguste Gusteau in the classic animated film Ratatouille. We’ll go a step further: with a little cooking know-how and access to a kitchen anyone can do science. Each spring the students of the Science & Food undergraduate course prove us right as they research and experiment their way toward apple […]