CultureJune 3, 2019
The Science of Barbecue
It’s a mélange of chemistry, neuroscience and evolutionary biology, flavored with a big dollop of regional pride
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.
ChemistryJuly 21, 2016
How Good Cooks Keep Green Veggies from Going Brown
Remarkably, a little heat can help because of plant chemistry