Food
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Food Friday: Chunky Black Bean & Corn Dip
Cookout weather is in full swing, and it isn’t going anywhere soon if you’re in the south like me. Grilling weather lasts…
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What Scientists Eat: Strawberry Avocado Salsa
Scientists are smart. So smart that sometimes they tell you something and you think to yourself, “No freakin’ way.” Which…
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Recipes By Scientists: #WTWTCH No Bake Oatmeal Chews
Ever wonder what a scientist eats? Do they chew on stars and savor the sweet, sweet flavors of knowledge? Or…
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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…
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Tasting Notes
This is a joint post by Skepchick writer Julia Burke and Mad Art Lab contributor Ashley Hamer. When Anne Sauer…
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Italy is Sending an Espresso Machine to the ISS
This afternoon, SpaceX is launching its Dragon V2 spacecraft to deliver 4,300 pounds of supplies to the International Space Station.…
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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…
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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…
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