The vanillin (major flavor compound in vanilla beans) found in most food products on the market is derived from a three-step synthetic process that converts the molecule guaiacol to vanillin. Both natural and chemical methods for this conversion has shown to be expensive and environmentally burdensome, but biotech company Gen9 is providing a more promising route to synthesize vanillin that … Continue reading
If you’ve ever wanted to take a class at Harvard, here’s your chance! Harvard is offering an online EdX version of its popular course “SPU27x: Science and Cooking – From Haute Cuisine to Soft Matter Physics.” Class starts October 8th and registration for the course is FREE. During each week of the course, Ferran Adrià … Continue reading
Last month, the third installment of MAD took place in Copenhagen, Denmark. MAD—Danish for “food”—is an annual symposium that brings together world renowned chefs, scientists, writers, and other notable luminaries to discuss and share stories about all things food-related. Hosted by Rene Redzepi and the MAD and noma team and co-curated by Momofuku’s David Chang … Continue reading
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! Continue reading
David Chang is the chef and founder of Momofuku and author of the best-selling cookbook of the same name. To follow David on his food adventures, check out an issue of Lucky Peach or watch Mind of a Chef on PBS. You can also watch David’s 2012 Science & Food lecture, “A Microbe in My … Continue reading
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