December 30, 2016

The Flavor of Smog

Harold McGee goes behind the literal flavor of Los Angeles.

October 26, 2016

The Science of Eggs

Harold McGee on egg temperatures, pH, cooking methods, and color.

September 23, 2016

The Science of Parmesan

The making of traditional Parmesan is highly codified and results in an umami-rich, crystal-studded cheese.

September 13, 2016

What’s the Difference Between the Bubbles?

Sorting out seltzer water from sparkling water from club soda.

August 3, 2016

The History of Push-Button Cuisine

What happened to aerosolized foods?

July 20, 2016

The Importance of Distraction

How Andoni used a wandering mind to his advantage.

June 29, 2016

Saving Salmon in California’s Rice Fields

How the Nigiri Project is helping salmon and farmers.

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