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Food as science. Science as food.

Three different timezones
Joined December 2012
NEW POST: An exciting new issue of @CellCellPress: the Biology of Food. sciencefare.org/2015/04/02/a…
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Our sousvide cookbook, with a foreword by @ChefChrisYoung from @Chefsteps, is now on Amazon! get.codlo.com/Mm6oyt
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Here's @KScratchpad - an app designed for creative collaboration in cooking. kitchenscratchpad.com/
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A recipe for homemade meal replacement bars for ~$1 sciencefare.org/2012/07/09/r…
Check out the behind the scenes of Alinea's "table-plated" dessert course. sciencefare.org/2012/06/08/b…
How do you keep greens fresh? The answer: a pillowcase! sciencefare.org/2012/11/28/k…
How the basic tastes cancel out and a sample from @KevinKliu's book! sciencefare.org/2013/02/27/t…
All about homemade chocolate - tempering, melting and the icky bloom effect. sciencefare.org/2011/12/23/k…
Interested in smells? RT @LaurenLRogers: The Chemistry of Scent & Fragrance (Program-in-a-Box) goo.gl/PD8Eyz via @sharethis
Ever wanted to know the acidity of various foods? See our educational poster! sciencefare.org/2011/08/30/t…
Why Some People Hate Drinking (and what you can do about it) sciencefare.org/2011/11/16/w…
How cacao becomes chocolate. Protip: there's no magic involved. sciencefare.org/2012/08/12/h…
New research reports advancement in treating peanut allergies by desensitisation to peanut protein. thelancet.com/journals/lance…
How do we teach kids to be scientists in the kitchen? sciencefare.org/2013/04/14/t…
Educational theory: How can we employ academic rigor without the formal hypothesis testing? sciencefare.org/2012/04/19/m…
Coffee first or milk first? The results are in! sciencefare.org/2013/03/06/f…
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Can we hear temperature? "Food, The Brain and Us" event sciencefare.org/2013/11/06/f…
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Do you want crisp cookies? Learn the secret from this post. sciencefare.org/2013/08/09/c…