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
Veronica Trevizo is the Development Chef at Momofuku Culinary Lab. Veronica hails from California, where she was born in San Diego, attended the California Culinary Academy, and worked at such venues as the Four Seasons in San Diego and the San Francisco establishments Jardinière and Michael Minas. She also spent time working at Spagos in … Continue reading
Daniel Felder is the Head of Research and Development at the Momofuku Culinary Lab. Dan is originally from Roxbury, Connecticut, and began working in restaurants at the age of eighteen while he was studying at Union College in Saratoga Springs, New York. He moved to New York City and joined the Momofuku team in 2008 … 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
The momofuku team, led by chef/owner David Chang, swung through town during our week on microbes. David Chang and Peter Meehan produce the literary magazine Lucky Peach. Dan Felder and Veronica Trevizo are chefs who work in the momofuku kitchen lab. For LA Weekly’s rundown of the public lecture, see here. For more photos, see … Continue reading
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