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Plant-based Foods & Soylent
On one hand, the future of food could very well be plant-based alternatives to meet the growing global demand for meat. On the other hand, the end of food might be found in Soylent.  What we’re reading…

Plant-based Foods & Soylent

On one hand, the future of food could very well be plant-based alternatives to meet the growing global demand for meat. On the other hand, the end of food might be found in Soylent.  What we’re reading…

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Flavor without the Calories: Scientists Create a Digital Taste Simulator
Think of any task and chances are someone is developing a new mobile electronic device for it. Technologies exist that pay for your coffee, track your UV light exposure, and even drive your car, but can one also simulate flavor? With that question in mind, scientists led by Nimesha Ranasinghe at the National University of Singapore are developing a device that can scintillate your tongue with sour, bitter, salty, and sweet tastes without the use of any chemicals or actual food. Read more…
Photo Courtesy: Ranasinghe, N. et al. 2012. Tongue mounted interface for digitally actuating the sense of taste. 2012 16th Annual International Symposium on Wearable Computers (ISWC): 80-87

Flavor without the Calories: Scientists Create a Digital Taste Simulator

Think of any task and chances are someone is developing a new mobile electronic device for it. Technologies exist that pay for your coffee, track your UV light exposure, and even drive your car, but can one also simulate flavor? With that question in mind, scientists led by Nimesha Ranasinghe at the National University of Singapore are developing a device that can scintillate your tongue with sour, bitter, salty, and sweet tastes without the use of any chemicals or actual food. Read more…

Photo Courtesy: Ranasinghe, N. et al. 2012. Tongue mounted interface for digitally actuating the sense of taste. 2012 16th Annual International Symposium on Wearable Computers (ISWC): 80-87

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Profile: Michael Voltaggio
Michael Voltaggio is the winner of Top Chef Season 6 and the owner and head chef of ink. in Los Angeles. Michael is known for his adventurous cooking, melding his classical repertoire with unconventional techniques. Read more…

Profile: Michael Voltaggio

Michael Voltaggio is the winner of Top Chef Season 6 and the owner and head chef of ink. in Los Angeles. Michael is known for his adventurous cooking, melding his classical repertoire with unconventional techniques. Read more…

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DIY Kitchen Science: Beer Crust Apple Pie
Adding alcohol to a pie crust is a fairly mainstream way of obtaining a nice flaky shelter for a delicious filling within. One team at the 2014 Scientific Bake-Off, team P.I.E. (Pretty Intense Enthusiasts), was intrigued by the plethora of alcoholic options available to them for pie crusts, and chose to use their scientific prowess to determine the best choice. Two variables guided their experiment: how do carbonation and alcohol concentration affect the flakiness of a pie crust? Read more…
Photo Credit: Patrick Tran

DIY Kitchen Science: Beer Crust Apple Pie

Adding alcohol to a pie crust is a fairly mainstream way of obtaining a nice flaky shelter for a delicious filling within. One team at the 2014 Scientific Bake-Off, team P.I.E. (Pretty Intense Enthusiasts), was intrigued by the plethora of alcoholic options available to them for pie crusts, and chose to use their scientific prowess to determine the best choice. Two variables guided their experiment: how do carbonation and alcohol concentration affect the flakiness of a pie crust? Read more…

Photo Credit: Patrick Tran

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DIY Kitchen Science: Crumbalicious Apple Pie
This duo of student scientists aimed to create a pie with the crunchiest apple filling by experimenting with four different types of apples: Granny Smith, Red Delicious, Pink Lady, and Fuji. To determine which apples had the greatest resistance to applied forces (and thus remained crunchiest), they measured both the force required to cut through each kind of apple and the “elastic modulus”, which is the amount of deformation caused by a given force. Read more…
Photo Courtesy: Patrick Tran

DIY Kitchen Science: Crumbalicious Apple Pie

This duo of student scientists aimed to create a pie with the crunchiest apple filling by experimenting with four different types of apples: Granny Smith, Red Delicious, Pink Lady, and Fuji. To determine which apples had the greatest resistance to applied forces (and thus remained crunchiest), they measured both the force required to cut through each kind of apple and the “elastic modulus”, which is the amount of deformation caused by a given force. Read more…

Photo Courtesy: Patrick Tran

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DIY Kitchen Science: Perfectly Unsoggy Apple Pie
If you’ve baked an apple pie, you have probably encountered the dreaded problem of a soggy pie crust. At this year’s Science of Pie event, the student scientists of Team On the Road sought to solve this pie-baking mishap by determining the optimal apple slice thickness; the idea was that apple slices of varying thickness would release different  amounts of water when baked, with more water released giving rise to a soggy crust. Read more…
Photo Courtesy: (A) & (B): Patrick Tran, (C): Team on the Road

DIY Kitchen Science: Perfectly Unsoggy Apple Pie

If you’ve baked an apple pie, you have probably encountered the dreaded problem of a soggy pie crust. At this year’s Science of Pie event, the student scientists of Team On the Road sought to solve this pie-baking mishap by determining the optimal apple slice thickness; the idea was that apple slices of varying thickness would release different  amounts of water when baked, with more water released giving rise to a soggy crust. Read more…

Photo Courtesy: (A) & (B): Patrick Tran, (C): Team on the Road

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Grilling Methods & Marinades
Fourth of July would not be complete without a barbecue. Join the debate and pick a side between charcoal or gas grilling. Afraid of the health risks of grilling? A good beer marinade can help reduce those risks. Find out how. What we’re reading…

Grilling Methods & Marinades

Fourth of July would not be complete without a barbecue. Join the debate and pick a side between charcoal or gas grilling. Afraid of the health risks of grilling? A good beer marinade can help reduce those risks. Find out how. What we’re reading…

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Profile: Nicole Rucker
Nicole Rucker is a pastry chef for the Gjelina group, more specifically, Gjelina Take Away in Venice. At the beginning of her culinary career, Rucker worked in various bakeries and cafes across California, from San Francisco to San Diego. In the quest to create the perfect pie crust, Rucker came up with a recipe that helped her win the KCRW Annual Good Food Pie Contest in Los Angeles, as well as a blue ribbon in the National Pie Championship in Orlando. Fascinatingly, her award-winning apple pie utilizes dried apples and cardamom. Read more…

Profile: Nicole Rucker

Nicole Rucker is a pastry chef for the Gjelina group, more specifically, Gjelina Take Away in Venice. At the beginning of her culinary career, Rucker worked in various bakeries and cafes across California, from San Francisco to San Diego. In the quest to create the perfect pie crust, Rucker came up with a recipe that helped her win the KCRW Annual Good Food Pie Contest in Los Angeles, as well as a blue ribbon in the National Pie Championship in Orlando. Fascinatingly, her award-winning apple pie utilizes dried apples and cardamom. Read more…

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Flavor of the Month: Cardamom
Cardamom is the third most expensive spice by weight, behind only saffron and vanilla.  But with a captivatingly complex flavor profile crammed into such a small package, there’s little mystery behind its steep price. While popular in foods and drinks, cardamom is equally admired in traditional medicine. Perhaps most interesting is its airway relaxant potential in the treatment of asthma. Read more…
Photo Credit: Robin (FotoosVanRobin/Flicker)

Flavor of the Month: Cardamom

Cardamom is the third most expensive spice by weight, behind only saffron and vanilla.  But with a captivatingly complex flavor profile crammed into such a small package, there’s little mystery behind its steep price. While popular in foods and drinks, cardamom is equally admired in traditional medicine. Perhaps most interesting is its airway relaxant potential in the treatment of asthma. Read more…

Photo Credit: Robin (FotoosVanRobin/Flicker)

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Veggie Microbes & Soil Microbes
Microbes–they’re everywhere! While scientists at the University of Colorado take an inventory of the microorganisms that live on the fruits and vegetables we eat, soil scientists are discovering the link between microorganisms that live in the soil and human health. What we’re reading…

Veggie Microbes & Soil Microbes

Microbes–they’re everywhere! While scientists at the University of Colorado take an inventory of the microorganisms that live on the fruits and vegetables we eat, soil scientists are discovering the link between microorganisms that live in the soil and human health. What we’re reading…