This is a website for people with an interest in the science of cooking. For 12.5 years I was the science editor for America’s Test Kitchen, which includes Cook’s Illustrated magazine, Cook’s Country magazine, numerous books on cooking, and the popular PBS television cooking show “America’s Test Kitchen”. Very recently I joined Christopher Kimball’s new venture “Milk Street Kitchen” as science editor. I also teach an introductory course in food science in the Department of Nutrition of the Harvard T H Chan School of Public Health. where I hold the position of adjunct associate professor. To learn more about me visit my biography page by clicking on the box labeled Me in the periodic table above. The picture of “peaches in a glass bowl” on the right is a copy that I did in pastel in 1956 when I was age 14, showing a clear interest in food even at that age. The original was painted by the French artist A.-F. Bonnardel (1867-1942).

As time permits I will write brief essays on selected topics about cooking science posted on the Notes page, which can be viewed by clicking on the box labeled Nt in the periodic table. The most recent essays appear at the top of the list, and include To Market to Market, The Fascinating Science of Taste, Smell, and Flavor, and Making Stock of Things. In 2014 I organized a symposium on “Trends in Cooking Science” for the 248th American Chemical Society meeting held in San Francisco. Some of the top leaders in cooking science participated in the symposium. See the photograph of all the participants gathered for lunch following the symposium in the gallery of photos (Ph). You can also keep track of events where I have given (or will be giving) lectures, as well as recent publications at the events page (Ev).

Please click on the contact box labeled Co if you would like to send me your comments or ask me questions about cooking science. Although I cannot make any promises I will try to answer them as quickly as time permits. Clicking on the box labeled Ed in the periodic table will take you to a page reprinted from the journal Science Editor describing my role at America’s Test Kitchen.

On April 1, 2013 I was officially included in the first group of Certified Food Scientists (CFS) approved by the Institute of Food Technologists.

“An innovative chef is like an emulsifier blending art and science into gastronomic delights.” Guy Crosby

It is with great pleasure that I announce my next book “Cook, Taste, Learn – How the Evolution of Science Transformed the Art of Cooking” will be published in the fall of 2019 by Columbia University Press. Unlike my previous two books written with America’s Test Kitchen, I am the sole author of Cook, Taste, Learn. I believe my new book will be of significant interest to readers who enjoy food, cooking, science, history, evolution, nutrition, and health. The book traces the evolution of cooking from the first use of fire through the renaissance of science during the 1600-1700’s up to the present time when the new science of cooking teaches us how to prepare delicious meals for a healthy diet. For readers who are especially interested in the science of food and cooking the book contains numerous sidebars that explain complex technical topics in very simple terms as well as a small number of recipes that illustrate the scientific principles. The interest in cooking science is surging because it teaches us how to optimize the nutritional quality of the food we eat by minimizing the loss of essential nutrients and enhancing beneficial nutrients such as protective antioxidants. The science-driven changes in the way we cook will help reduce the risk of developing chronic diseases such as diabetes, heart disease, and many forms of cancer, and enhance our quality of life. Cooking will no longer be seen as just an art but as the perfect blend of art and science, creating simple dishes that are delicious to eat and good for our health.