feminismFood

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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Food

Turn Coconut into Bacon

I posted this yesterday on my vegan food blog but it’s such a fun bit of kitchen magic that I had to share with you all. Enjoy! Just the other day I posted about how I love to make vegan BLT’s whenever a meat-eater says, “WHAT ABOUT THE BACON?!”  In …

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FoodPhotography

Friday Food Lab: Artichokes are Flowers

Over here at the lab we love us some good eating. And we have decided that Fridays are a great day to celebrate the art of cooking. In related news, fellow Skepchick and Mad Art Lab contributor, Courtney Caldwell has joined me in starting up a new food blog. The …

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ChemistryFoodphysicsVideo

The Physics and Chemistry of Emulsions and Blender Mayonnaise

I am a big fan of mayonnaise. I like it on my fries, on my burgers, and combined with different ingredients to create a variety of amazing sauces. Even if you don’t like mayo, I think you should agree with me that there is something magical about how egg yolk …

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ChemistryFoodVideo

Amuse-Bouche: Tapioca Maltodextrin + Olive Oil Powder

Chances are high that you've consumed some form of maltodextrin–a substance commonly used as filler in processed foods (for example, bulking up cake mixes). However, it also has some far less mundane (and far more fun!) uses, if you can get your hands on the right kind.

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ChemistryCraftingFood

Amuse-Bouche: The Chemistry of Candy + Lollipops

I wanted to create some kind of Valentine’s Day treat for the Lab. Steve, Maggie, and Maddie (the MadArtBot) were kind enough to 3D print some hearts for me, from which I could make candy molds: That’s right, anatomically-correct human hearts. Aren’t they romantic? Okay–let’s make some candy.

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ChemistryFood

Amuse-Bouche: Tryptophan + Turkey Curry

As a kitchen nerd, I love Thanksgiving.  I appreciate the messages about being thankful for what we have, but let’s be serious—this is a holiday centered around the cooking, eating, and sharing of food. What’s not to love? Just remember: when you can no longer resist a post-feast nap, don’t …

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ActivitiesChemistryCraftingNeurologyScience

Making Apple Pie From Scratch

A wise man once suggested that if you truly want to make an apple pie from scratch, you had to start at the beginning—the very beginning. Back when Carl Sagan uttered that famous line, all the while butchering that poor pie*, he was speaking of taking elementary particles and constructing …

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