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But we are proud to say that Grant Alkin contributed 272 entries already.
The Science of Pie – May 19, 2013 Best Tasting Pie Stephan Phan, Kevin Yang, Amirari Diego (Team Apples to Apples) Using the technique of spherification, this team applied their knowledge of diffusion and gelation to prepare “reconstituted” apples. They found that optimizing both the calcium chloride concentration and gelation time was key to making […]
The Science of Pie – May 19, 2013 Best Overall Pie Alia Welsh (Team Sablé) This solo effort explored the vast parameter space of pie, studying the effect of fat content and temperature on the texture of the shortbread crust, as well as the effect of pH on the browning of the streusel topping. The […]
This week we’re all about texture! The Fernbank Science Center dives into the squishy physics of soft (food) materials, while Amy Rowat explains how food can help us understand the different textural properties of cancerous cells versus healthy cells.
Professor Amy Rowat, Science & Food’s fearless leader, was lucky enough to spend the week at the 2013 World Science Festival in New York City. Scientists featured in the festival discussed everything from quantum mechanics to nanomedicine; Professor Rowat helped bring scientific discovery to life at The Taste of Science, a multi-course meal highlighting the […]
Despite the misconception among certain pop culture icons that butter is a carb, butter, like other fats and oils, is a lipid. Broadly defined, lipids are any molecules that have hydrophobic, or water repelling, characteristics. In contrast to simple molecules like water (H20) or sugar (C6H12O6), butter does not have one molecular formula; rather, it […]
The New York Times discusses the proper care and handling of butter in baked goods, and Carl Sagan’s epic baking advice gets turned into an awesome recipe. Tastes like science!
On Sunday we held our third and final 2013 Science and Food public lecture: The Science of Pie. Renowned pastry chef Christina Tosi joined us all the way from New York to explain her process for creating new desserts, and Los Angeles native and super-star baker Zoe Nathan shared her tips for baking the perfect […]
Christina Tosi is the chef, owner, and founder of Momofuku Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appetit Magazine. Her desire to explore new flavors and push creative boundaries has resulted in never-before-seen desserts including “Cereal Milk” soft serve, “Arnold Palmer” cake, and corn cookies. Christina lives in […]
Zoe Nathan is the co-owner of several Los Angeles restaurants, including Huckleberry Bakery and Café and Milo and Olive. An avid baker, Zoe honed her craft at Tartine in San Francisco where she learned the value of using color as a flavor. At her own restaurants, she has received widespread acclaim for her pastries. See […]
Scientists study a vaccine to cure celiac disease, while Mark Bittman shares his tips and tricks for making whole-grain breads at home. (Hint: you’ll want to get out your food processor!)