Interacting with food is an incredibly sensual experience. One might imagine the smell of an oven roast, or picture an oozing chocolate lava cake, maybe even hear the crunch of a stale baguette. But what happens when you lose your sense of smell and taste to go along with it? Anosmia is a disorder where … Continue reading
Neither a beer nor a wine, sake is like their often-forgotten cousin, an alcoholic drink made from fermented rice. Typically paired with sushi and lighter Japanese fare, sake can be described as being fruity, flowery, and astoundingly complex. The origins of sake are largely unknown, but some historians guess that like many fermented foods, its … Continue reading
Dr. Elaine Hsiao’s work explores how our gut microbes affect our brains. Continue reading
Launched in 2007, the Experimental Cuisine Collective (ECC) has proven itself as an invaluable resource for those interested in learning about the scientific principles behind food. Founded by Drs. Kent Kirshenbaum and Amy Bentley of New York University in collaboration with Chef Will Goldfarb of WillPowder, the ECC hosts workshops approximately five times per … Continue reading
Melted Cheese Frize [Photo Credit: Pittaya Sroilong] Whether you are making cheese fries, grilled cheese sandwiches, quesadillas, baked cheese bites, or homemade mac and cheese, choosing the right type of cheese can make or break these comfort foods. The key to all of these dishes is cheese that produces an even and homogenous melt. Cheeses … Continue reading
Harnessing Creativity Featuring Dave Arnold & Chef Lena Kwak June 1, 2014 As part of our 2014 public lecture series, Dave Arnold (of Booker and Dax, the Museum of Food and Drink, and the Cooking Issues Podcast) discussed his latest culinary innovations and the role of creativity in food. He was joined by Chef Lena … Continue reading
The folks over at Shari’s Berries were kind enough to send us a detailed infographic on baking science. Meanwhile, there are some folks who can actually taste colors. Continue reading
The Science of Pie – June 1, 2014 Best Overall Pie & People’s Choice Pie Alina Naqvi & Ashley Lipkins-Scott (Team Apple Queens) This duo of student scientists aimed to create a pie with the crunchiest apple filling by experimenting with four different types of apples: Granny Smith, Red Delicious, Pink Lady, and Fuji. To … Continue reading
The Science of Pie – June 1, 2014 Honorable Mention Pie Alexis Cary & Matthew Copperman (Team On the Road) If you’ve baked an apple pie, you have probably encountered the dreaded problem of a soggy pie crust. The student scientists of Team On the Road sought to solve this pie-baking mishap by determining the … Continue reading
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