The art of plating: a point-by-point color guide. Plating. Color wheel. Pointillism. And what A Sunday on La Grande Jatte teaches us about serving a feast of colors for the eyes. Continue reading… Facebook Twitter Google+ LinkedIn
If I micelle so, you are looking fat and white. Light scattering. Fats. Micelles. And why whole milk is whiter than fat-free milk (and sweetened condensed milk is yellow). Continue reading… Facebook Twitter Google+ LinkedIn
A cut above the rest. Precision. Plastics. Usability. And how a pair of scissors’ design made it a kitchen staple. Continue reading… Facebook Twitter Google+ LinkedIn
As-salting the greens. Chlorophyll. Organic acids. Atom and ions. And one very simple trick to keep greens green. Continue reading… Facebook Twitter Google+ LinkedIn
Eggs-tra white. Light scattering. Molecular size. Wavelengths. And how physics and chemistry turn transparent egg white to opaque white. Continue reading… Facebook Twitter Google+ LinkedIn
See stars and the Sun in your kitchen. Cooking temperature. Wavelengths. Electromagnetic spectrum. And what the colors of space tell us. Continue reading… Facebook Twitter Google+ LinkedIn
Do you see what I see? Photoreceptors. Cone cells. Tetrachromats. And why different species see different colors. Continue reading… Facebook Twitter Google+ LinkedIn
Colors! Additive. Subtractive. Wavelengths. And the amazing things colors do for food. Continue reading… Facebook Twitter Google+ LinkedIn
Why it is not easy staying green. Heat. Acids. Denaturation. And what happens to chlorophyll during cooking. Continue reading… Facebook Twitter Google+ LinkedIn
It’s not easy being green, unless you let go of some hot air. Reflection. Air. Chlorophyll. And how water makes green vegetables look brighter. Continue reading… Facebook Twitter Google+ LinkedIn