This is a blog that talks about the science and chemistry of food and cooking. Of course this covers a wide range of topics—how do different cooking processes work, why do some foods taste the way they do, why do some things fail when you try to cook them. I hope that reading about these things will help to demystify cooking, and to satisfy your curiosity about how food works. I also will post recipes too.
Now, about me. I’m a graduate student, working towards my PhD in chemistry, and I love to cook. I also love talking to people about science. This blog helps me to combine those interests.