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But we are proud to say that Grant Alkin contributed 272 entries already.
Through exploration of the ancestral context of taste, scientists can better understand how modern humans use the sense of taste to make decisions and survive. Evolution has shaped our sense of taste to guide us to seek the food we need to survive, while steering clear of foods harmful to us. It is understandable that […]
Turkey is the star of the most famous dinner of the year; it is also the victim of a myth that persists every holiday season. At the end of Thanksgiving dinner, there’s a good chance that someone will mention that a molecule called tryptophan is the culprit for the post-feast drowsiness. The science seems sound […]
Just in time for Thanksgiving, Discover Magazine gets up close and personal with Thanksgiving genomes, and Harold McGee leads the way to a more delicious Thanksgiving dinner.
At our 2013 Science of Pie event, Christina Tosi, Zoe Nathan, and the fantastic students from the Science & Food undergraduate course taught us all about pies, baking, creativity, and the scientific process. We just can’t get enough pie science, so here are 5 fun facts related to baking and some of our favorite baking […]
How would you describe your perfect chocolate chip cookie? Thin and chewy? Ultra-crispy? Thick and cakey? Whatever your preference, knowing how to manipulate the ingredients in a basic cookie recipe is the first step toward chocolate chip cookie bliss. At last week’s “Science of Cookies” student event, graduate student Kendra Nyberg showed us how to […]
Harvard professor David Edwards creates a new edible food packaging, and Chef Heston Blumenthal investigates why dunking cookies in milk (or tea) makes them taste so delicious.
The Science of Pie Featuring Christina Tosi & Zoe Nathan May 19, 2013 At the world’s first scientific bakeoff, the students of the Science & Food undergraduate course presented results from their final projects, including a live taste test of apple pies. The final projects were judged by Chefs Christina Tosi and Zoe Nathan, food […]
At our 2013 public lecture Edible Education, Alice Waters, David Binkle, and Wendy Slusser discussed the challenges of eating healthfully in a “fast food” culture and how they are working to improve health and nutrition in schools and on college campuses. When it comes to healthful eating, what could be better than eating lots of […]
Researchers at University of Alaska analyze carbon isotopes to measure soda consumption, while German scientists study how our psychological state affects how we taste and perceive fat.
Edible Education Featuring Alice Waters, Wendy Slusser, and David Binkle April 25, 2013 At this enlightening evening of food education, Chef Alice Waters shared valuable insights into food culture and her work with the Edible Schoolyard Project. Chef David Binkle and Dr. Wendy Slusser then provided an informative discussion on initiating change in how we […]