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Chemistry World
May 2011
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Chemistry and our diet by 2020 Any change in our diets between now and 2020 will come down to a mixture of demographic, societal, economic, and scientific developments.   |
Chemistry World
August 24, 2014
Michael Gordon |
The chemistry of food This book is an ambitious attempt to cover the whole of food chemistry, but regrettably the English version contains too many stilted expressions and errors of grammar or fact. |
Seasoned Cooking
February 2009
Letty Velasco |
Easy to Prepare Valentine's Day Recipes For those who want to save money this Valentine's Day, this article can get you started with easy recipes to prepare for your loved ones. |
Science News
November 16, 2002 |
Cooking Science Website expores the science of cooking. |
Job Journal
November 16, 2008 |
Career Snapshot: Cook From fast food to elegant restaurants, there's a culinary career to suit every taste. |
AskMen.com
James Raiswell |
Top 10 Cooking Holidays - Part I We start with five of the best packages that combine international destinations with top chefs and the best cuisine. |
Fast Company
November 1999
Gina Imperato |
A Well-Balanced Diet of Sites Four sites that can to help you cook up tasty treats. |
BusinessWeek
November 11, 2010
Karl Taro Greenfeld |
Billionaire Nathan Myhrvold's $625 Cookbook Modernist Cuisine, the magnum opus created by Microsoft's former chief technology officer, is a 2,400-page compendium of contemporary cooking techniques. |
Wired
July 24, 2007
Sally McGrane |
The Father of Molecular Gastronomy Whips Up a New Formula Herve This came up with the formula for this confection in 1995 to prove that a scientific approach to cuisine can lead to all kinds of tasty new dishes. |
AskMen.com
Aaron Sherman |
7 More Kitchen Tools For Men What is the key to being able to whip up quick and tasty meals with minimal fuss? Kitchen gadgets that can assist you, save you time in preparation and cooking, and look really cool just sitting on the countertop. Here are the essentials. |
Seasoned Cooking
November 2004
Ronda L. Carnicelli |
What's Cooking America And any foodie worth his or her salt will love perusing through the site ... it's chock full of trivia, recipes, history and information you never knew. |
Chemistry World
October 2009 |
Restaurant research Ferran Adria, hailed by many as the best chef in the world and owner of the fantastically successful restaurant El Bulli. He talks about the science and research aspects of cookery. |
Chemistry World
June 1, 2015
Ali Bouzari |
Better cooking through chemistry The need for innovation and creative problem-solving, both in restaurants and high-volume food processing, is greater than ever. |
Prepared Foods
August 14, 2006
Chef J. (a.k.a. Hugh McEvoy) |
From Mandarin to Szechuan With China taking a lead role on the world business stage, what style of Chinese cuisine might become the next big trend? |
AskMen.com
James Raiswell |
Top 10 Cooking Holidays - Part II Combine your love of travel and your love of food with these destinations in Italy, India, France, England and the United States. |
Job Journal
August 29, 2004
Julia Hollister |
The Restaurant Field Serves Up Five-Star Careers TV chef and author Joanne Weir wants those considering culinary careers to know there is more to working in restaurants than washing greens. |
Chemistry World
June 20, 2012
Hamish Kidd |
Not to be sniffed at Not to be Sniffed at: Scent and Chemistry: The Molecular World of Odors by Ohloff and others begins with an introduction to the history of odors and the molecular basis of olfaction, including structure -- odor relationships. |
Food Processing
March 2012
Diane Toops |
Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic. |
AskMen.com
Sabrina Rogers |
Dangerous Cooking Habits: Part II Although eating out can be fast and convenient, there are many advantages to cooking your own meals. On top of saving money, eating at home allows you to control portions and the amount of calories and fat in your meals. |
AskMen.com
Adrienne Turner |
Cooking With Different Oils All you need to know about oils, butter, margarine and cooking sprays, as well as the best ways to use them. |
Food Processing
February 2006
Diane Toops |
Toops Scoops: Young cooks look for `easy wow' Cooking is an option, not an obligation, for 20-Something cooks; but they still want to improve their cooking skills. Here are some tips on how food processors can tap this market. |
Chemistry World
August 8, 2013
Victoria Druce |
Chemistry: the impure science Chemistry: the impure science by Bensaude-Vincent and Simon, delves into the past to assert the foundations of a modern chemistry, with a concluding chapter that might propel the subject into an ethically sound and influential future. |
BusinessWeek
September 19, 2005
Joyce Barnathan |
Cooking School: Don't Get Burned Head off disappointment by asking the right questions before you attend any cooking course. |
This Old House
William Green |
A Kitchen for Two How to design a kitchen that can comfortably accommodate two cooks. |
Fast Company
November 1999
Gina Imperato |
The Web Is Cooking From discovering the secrets of great chefs, to finding just the right kitchentools, to buying the most exotic cheeses and spices -- you'll find generous helpings of information and advice on the Web. Now, if you'll pass the salt... |
Fast Company
Austin Carr |
IBM's Watson Food Truck Brings The Supercomputer To The Kitchen This weekend in Austin, IBM showed off Watson's Cognitive Cooking program, a system that taps into the supercomputer's analytics and machine learning tools to whip up novel recipes, depending on user tastes and food preferences. |
Food Processing
January 2012
Diane Toops |
Homemakers Rate Their Cooking Skills Only a small percentage of homemakers rate their cooking skills as excellent in NPD Group's 2011 Kitchen Audit. |
Prepared Foods
May 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge: Food Lab vs. Test Kitchen: Art or Science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, food professionals say that it takes both camps to make a product consumers find inviting. |
Chemistry World
August 2007
Derek Lowe |
Opinion: In the Pipeline Process chemists just don't get the credit they deserve. |
Entrepreneur
April 2005
Sara Wilson |
What's New 04/05 The My Girlfriend's Kitchen franchise. |
Salon.com
May 30, 2000
Carol Weis |
My first art Three decades later, my first lover returned to remind me that I could still whip up a mean creme anglaise. |
BusinessWeek
April 18, 2005
Jane Black |
Come Home To Your Own Chef For workaholics and busy families, it's worth it to let a pro do the cooking. |
Seasoned Cooking
March 2005
Ronda L. Carnicelli |
Slow Cooking Check out these tips on using a slow cooker, then try them out with a recipe for Country Beef Stew. |
AskMen.com
James Raiswell |
6 Influential Celebrity Chefs Each has his own style and his own lasting contribution to the culinary world, but there's a whole lot more to them than just what they cook. |
Prepared Foods
July 1, 2006 |
Breaking Trend: Indian Gourmet Understanding the many flavors of India requires years of ongoing study. However, openness toward trying new flavors and seeking new foods on the part of Americans signals the trend toward this many-colored cuisine. |
Seasoned Cooking
March 2010
Ronda L. Carnicelli |
Favorite Spring Dish I like keeping things very simple in spring. |
Chemistry World
October 2009 |
Culinary knowledge French physical chemist Herve This is one of the founding fathers of molecular gastronomy and completed the first PhD in the subject. He dispels a few myths about science and cooking |
Prepared Foods
February 2, 2007
J. Hugh McEvoy (Chef J) |
Culinary Formulations: Worlds of Flavor: Culinary Science Takes Center Stage Today's most influential trends were highlighted and demonstrated for chefs at the Worlds of Flavor Conference. This year's theme was "Spain and the World," putting Spanish/Hispanic cuisine on display. |
Prepared Foods
January 1, 2007
Wilbert Jones |
Classic Southern Cuisine The author of Smothered Southern Foods shares insight into "smothered" foods, their history and a few family recipes from his recently published cookbook. |
Seasoned Cooking
October 2010
Ronda L. Carnicelli |
Building Routines I've recently had the opportunity to help set up a new kitchen. In the process of doing that, I thought about how I cook and what makes a kitchen run smoothly. |
Salon.com
July 1, 2002
Douglas Wolk |
"Joy of Cooking" Irma Rombauer might have been a terrible cook, but her elegant instruction manual belongs in every kitchen. |
Chemistry World
November 2009 |
Column: Undercover academic Good laboratory techniques are key skills for a chemistry graduate. All chemists need an appropriate level and range of practical skills. |
Seasoned Cooking
March 2006
Ronda L. Carnicelli |
Kitchen Tools to Tackle Fat Cooking healthy meals, snacks and desserts can be simple if you have the right tools at your disposal: Parchment Paper... Steamer... Immersion Blender... etc. |
AskMen.com
November 6, 2003
Joel McConnell |
What Should You Cook With? After trying these ingredients, chances are you'll enjoy using them in your food preparation instead of what you're used to. |
Fast Company
October 2015
Elizabeth Segran |
The $5 Billion Battle For The American Dinner Plate As boxed-meal companies grapple each other for control of the American dinner plate, it is worth asking just how, exactly, they may be changing our relationship with food. |
Seasoned Cooking
December 2004
Monica Bhide |
Part 3 Part of a special three-part series on the regional cuisine of India: Parsi Murgh Farcha... Mughal Cuisine... Secrets of the Indian Spice Cupboard... Cooking Guidelines... Grinding and Storage Guidelines... A Word on Yogurt and Paneer... |
AskMen.com
August 8, 2006
James Raiswell |
Keep Up In A Gourmet Cuisine Conversation Understanding a few basic terms, names and a few rules of what not to say should help you bluff your way through a fine-cuisine conversation. |
Prepared Foods
November 1, 2006
Claudia O'Donnell |
Editorial Views: Gastronomie Moleculaire Molecular gastronomy is defined as "the application of science to culinary practice and more generally gastronomical phenomena." |
Chemistry World
December 19, 2012
Paul Duckmanton |
Inorganic chemistry The depth of coverage of topics in Inorganic Chemistry by R. Gopalan, seems variable in comparison to other inorganic chemistry textbooks. |
AskMen.com
William Leigh |
Timeless Meat Dos And Don'ts There is no manlier thing to get to grips with in the kitchen than a great hunk of meat. |
