Idea Graphing

by | Oct 6, 2015 | Food Science

As I was listening to Chef Amadeus spring from one idea to the next, a powerful image popped into my head, which I had seen in the Harvard University Food For Thought course 2013, during Chef Grant Achatz’s spotlight. It was an idea spider graph, essentially. No, I...
Sensory Evaluation – Leveling Up in Food Tasting

The Best Source of Meatless Proteins

by | Oct 30, 2014 | Food Science

Guest post from our friends at Kitchenbug, an online searchable recipe database that allows you to search for recipes based on nutritional requirements, such as “gluten free” or “vegan.” The Best Source of Meatless Proteins Calling all...
Rouxbe Online Cooking School

Rouxbe Online Cooking School

by | Oct 30, 2014 | Food Science

Sign ups for this culinary program are starting again. I met one of the original founders of Rouxbe years ago at an Allrecipes PR event, and I loved the idea of having different culinary courses available online. The film quality is outstanding, and the explanations...
Sensory Evaluation – Leveling Up in Food Tasting

Molecular Gastro-wha?

by | May 30, 2012 | Food Science

Photo by Paul Alhadef at the Pueblo Library Molecular Gastronomy – my favorite application of science. In his introduction to Molecular Gastronomy, editor Albert Sonnenfeld says that “molecular gastronomy deals with culinary transofmrations and the sensory phenomena...