The Female Chef’s Table

Apparently we still have to talk about the fact that female chefs are women, because the fact that they are women still matters. There is an artful new Netflix-produced documentary series called “Chef’s Table” that focuses on driven, innovative chefs. I just finished watching the episode about n/naka‘s Niki Nakayama …

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Anna Atkins: Bontanist, Photographer, Pioneer

Today’s Google Doodle celebrates the 216th birthday of Anna Atkins, English botanist and photographer. While that may not sound remarkable at first, those simple credentials take on a new night when we consider the context: at that time, women were considered as amateur scientists only, and photography was new. In …


Molecular Gastronomy: Play with your food!

This post is based on a Sandbox interactive session I ran as a part of the SkepchickCON track at CONvergence 2014. There were so many people excited to try their hand at molecular gastronomy that we couldn’t fit everybody in. I also performed this demo at Science, Neat: CHOMP in …


Dark Meat vs Light Meat (and what kind of meat YOU are made of)

I’m not a big chicken breast fan. Give me thighs, legs, wings any day. In short, I prefer dark meat to light meat. It tends to be juicer and more flavorful (especially when birds are cooked whole, since the two types of meats require different cooking times and temperatures). But …

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Lab Track: Take Me to Church

While at first glance the title of this week’s Lab Track might suggest that our readership is the wrong audience for this song, trust me when I say that we’re exactly right. “Take Me To Church” is a soulful, moving track by Irish singer-songwriter Hozier about sex, religion, and defying …


The Science of Bubbles + Bubble Universe Cocktail

This post is based on a demonstration I gave in the Skepchick Space Lab at CONvergence 2014 on the science of bubbles. If you saw the demo and came to check out the blog, welcome! (My post about the molecular gastronomy Sandbox will be up next week!) Below is a …

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The Ghost of Evolution, or Why We Still Have Avocados + Guacamole!

Have you ever stopped to wonder about the avocado’s bizarrely large seed? How on earth this most scrumptious of plants could ever have propagated itself in the wild when swallowing such a seed could mean extreme discomfort when passing it or even death by choking? Unlike many other plants we …

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Build an Art Machine for the SciFri Science Club!

The public radio program Science Friday recently announced an awesome new feature: Science Club! Inspired by a book club, where everyone reads the same book and then comes together to discuss, the Science Club asks everyone to go away and do the same science project and share the results with …