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 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 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 LinkedIn
As-salting the greens. Chlorophyll. Organic acids. Atom and ions. And one very simple trick to keep greens green. Continue reading… Facebook Twitter 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 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 LinkedIn
Do you see what I see? Photoreceptors. Cone cells. Tetrachromats. And why different species see different colors. Continue reading… Facebook Twitter LinkedIn
Colors! Additive. Subtractive. Wavelengths. And the amazing things colors do for food. Continue reading… Facebook Twitter LinkedIn
Why it is not easy staying green. Heat. Acids. Denaturation. And what happens to chlorophyll during cooking. Continue reading… Facebook Twitter 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 LinkedIn