Thanks for joining. We're so glad to have you. Here are some ideas to get you started on the road to cooking smarter.
Recipe development
Follow along as we develop a recipe from start to finish. Each day, our chefs keep notes as they modify, test, and improve their recipes. Use what you learn to test our recipes and offer suggestions, or develop your own!
Classes
Drawing on our years of combined culinary experience, we create hands-on online classes about food and cooking that are both informative and entertaining. We won't tell you how to use a whipping siphon or make macarons from scratch — we'll show you.
Check your email for updates on new Recipes, Classes and more.
Thanks for joining. We're so glad to have you. Here are some ideas to get you started on the road to cooking smarter.
Recipe development
Follow along as we develop a recipe from start to finish. Each day, our chefs keep notes as they modify, test, and improve their recipes. Use what you learn to test our recipes and offer suggestions, or develop your own!
Classes
Drawing on our years of combined culinary experience, we create hands-on online classes about food and cooking that are both informative and entertaining. We won't tell you how to use a whipping siphon or make macarons from scratch — we'll show you.
Check your email for updates on new Recipes, Classes and more.
I am a chemist and a food enthusiast living in Norway. I earned my PhD in organic chemistry in 2006 at the University of Oslo. Currently I work within R&D in a biorefinery. Besides my daytime job I have a strong interest in molecular gastronomy and popular food science. I've blogged about this at Khymos (http://blog.khymos.org) since 2006. I'm also the editor of "Texture - A hydrocolloid recipe collection" which is available for free download (http://blog.khymos.org/recipe-collection). You can contact me directly at [email protected] or follow me on twitter @tastymolecules