The Climate Summit Starts to Crack a Tough Nut: Emissions From Food (www.nytimes.com)
Researchers have taught an algorithm to 'taste' (techxplore.com)
The cocktail revolution - Works in Progress (worksinprogress.co)
How Canned Food Went From Military Rations to Fancy Appetizers (www.atlasobscura.com)
‘On the brink of extinction’: a food historian’s hunt for ingredients vanishing from US plates (www.theguardian.com)
Confronting the dangers of ultra-processed food (www.economist.com)
The Power of Food for People with Dementia (www.newyorker.com)
How Cooking Videos Took Over the World (www.nytimes.com)
For the Love of God, Stop Microwaving Plastic (www.wired.com)
Fungi bacon and insect burgers: a guide to the proteins of the future (www.nature.com)
America Doesn’t Know Tofu (asteriskmag.com)
Fondant: Where baking and thermodynamics mix (phys.org)
This is about a recent study looking at the rheology of fondant. Essentially, fondant is created from a supersaturated solution of sucrose that is agitated (kneaded). This causes the fondant to experience a sequence of events:...
Chef J. Kenji López-Alt Explores the Science Behind Chocolate Chip Cookies (www.seriouseats.com)
This is an article that I have come back to reference many times through my baking life. In it, the author explores many different variations on the classic chocolate chip cookie recipe and documents the effects that the changes produce on the finished product. Not only are the results documented, but he also explains the...