Skip to main content

Stories by Ali Bouzari

Ali Bouzari is a culinary scientist, author of Ingredient: Unveiling the Essential Elements of Food and co-founder of Pilot R&D and Render.

The Science of Barbecue

It’s a mélange of chemistry, neuroscience and evolutionary biology, flavored with a big dollop of regional pride

June 3, 2019 — Ali Bouzari

How Good Cooks Keep Green Veggies from Going Brown

Remarkably, a little heat can help because of plant chemistry

July 21, 2016 — Ali Bouzari and Chemistry World

Continue reading with a Scientific American subscription.

You may cancel at any time.