Rutgers Professors Rick Ludescher and Mukund Karwe explain the basic chemical principles of emulsions and introduce food engineering techniques like extrusion and high-pressure processing. If you’ll be on the East Coast this fall, be sure to check out Rutgers’ crash courses in food science and food safety. Read more
Amy Rowat dissects the science of pie for the New York Times, while Harold McGee explains how vodka makes a light, crispy batter for frying fish. Apparently pie crust isn’t the only dough that benefits from a little alcohol! Read more
Chemistry professor Michelle Francl challenges our culture of chemophobia, while Harold McGee addresses some common misconceptions about “Chinese restaurant syndrome” and MSG. Read more
Mark Bittman explores the savory umami flavor of miso, and David Chang shows Gizmodo around his (not-so-secret) secret lab. Stay tuned the next few weeks for lots more about the Momofuku Culinary Lab and the delicious science of umami! Read more
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. Read more
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! Read more
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!) Read more
Getting ready for tonight’s Edible Education lecture with Alice Waters, David Binkle, and Wendy Slusser has us thinking a lot about what it means to eat healthfully. The New York Times takes a peek inside the food industry, while Commander Chris Hadfield demonstrates how to prepare cooked spinach aboard the International Space Station. Even astronauts need to eat their vegetables! Read more
Chef Alex Atala characterizes new ingredients from the Amazon basin, while an artist helps capture the amazing biodiversity of wild apples. Read more
MIT students perfect their truffle-making skills, while the New York Times examines the use of nanomaterials in common food products. Read more