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But we are proud to say that Grant Alkin contributed 272 entries already.
They lurk in the depths of the ocean, feasting on the remains of their fallen neighbors. With stalked eyes, muddy coloring, and large predatory claws, they’re reminiscent of insects and are admittedly neither cute nor cuddly. They’re ancient, they’re cannibalistic, and they’re delicious dipped in lemon and butter. They’re the beloved lobsters, a crustacean sensation. Lobsters […]
Fake meat is often associated with a tough, flavorless texture that is added to dishes to provide protein. However, fake meat is no longer just glutinous balls or tofu hidden beneath sauces. From plant protein derived meats to in vitro preparations, there is much more to synthetic meat than what meets the tongue. Replicating meat […]
“Fermenting yeasts produce more than just ethanol and carbon dioxide. They make flavorful, aromatic molecules: acids and esters. But which ones make which ones?” wonders William Bostwick as he attempts to recreate a sour beer in his kitchen in San Francisco’s Mission District. If you’re more interested in preventing your beer from getting skunky than […]
The historic drought in California and other U.S. states challenges us to rethink the way food production and consumption shapes our available water supply. To that end, one adventurous brewing club, The Oregon Brew Crew, collaborated with Oregon’s water utility, Clean Water Services, to brew beer from waste water. This comes as part of the […]
Because you are currently reading a blog about science and food, there is a high probability that you have seen or at least heard of Alton Brown: host of Good Eats and about five other Food Network television shows. There is also a significant probability that you’re a mega-fan of Alton Brown, and if so, […]
Are you ready? A cold brew revolution is upon us, according to Espressoworks, and they have an infographic explaining why. If you’re looking for greater and colder things, look towards Alaska, where giant vegetables grow to set world records.
Ah, spring. The perfect time of the year to take a stroll, smell the roses, and then stop by the local bakery to taste the roses. Whether in Persian or Middle Eastern desserts such as rose-flavored raahat or baklava, or French-inspired rose scones and marshmallows, roses have an elegant flavor that is a delicate mix […]
Chef Marcel Vigneron was first introduced to the public eye as the runner-up of season two’s Top Chef. Known on the show for his molecular gastronomy techniques, Vigneron has since then built upon his specialty with his own reality TV show in 2010, Marcel’s Quantum Kitchen, and competing on Iron Chef and later seasons of Top Chef. What hooked you […]
Ever put a slab of pork shoulder or beef brisket on the smoker for a BBQ, only to eventually hit “The Plateau”? Physicist Dr. Greg Blonder has the explanation for why the temperature of these meats will rise steadily for a few hours before it inexplicably stops and stalls at several degrees lower than the ideal 190°F. […]
Imagine rolling out of bed on a Saturday morning, shuffling into your kitchen, and tossing a few strips of streaky bacon into a skillet. After a few minutes, you’ll hear a delightful crackling and sizzling, soon followed by a complex and savory aroma that could lure even the most resolute of vegetarians to the kitchen. […]