WikiPearls & Dunking ScienceNovember 7, 2013/3 Comments/in What We're Reading/by Grant Alkin 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. Read more https://sites.lifesci.ucla.edu/ibp-scienceandfoodnew/wp-content/uploads/sites/123/2013/11/blumenthalcookies1-e1383808960638.jpg 627 630 Grant Alkin https://sites.lifesci.ucla.edu/ibp-scienceandfoodnew/wp-content/uploads/sites/123/2016/09/newlogoSm-2-300x31.png Grant Alkin2013-11-07 10:30:242013-11-07 10:30:24WikiPearls & Dunking Science