corpus.blog
41554 blogs · [ { "id": "01a08795-7460-72da-b0e8-2c7d17d39315", "title": "Introducing Avogadro: A parametric waffle recipe generator", "url": "https://khymos.org/2026/08/09/introducing-avogadro-a-parametric-waffle-recipe-generator/", "published_at": "2026-08-08T22:01:49+00:00" }, { "id": "01a08795-7460-72da-b0e8-2c7d1855454a", "title": "Pour over coffee: Problems and solutions (part 3)", "url": "https://khymos.org/2021/03/21/coffee-problems-solutions/", "published_at": "2021-03-21T19:04:18+00:00" }, { "id": "01a08795-7460-72da-b0e8-2c7d18c44f3d", "title": "What’s in a cup of coffee? (part 2)", "url": "https://khymos.org/2021/02/24/whats-in-a-cup-of-coffee/", "published_at": "2021-02-24T17:47:46+00:00" }, { "id": "01a08795-7460-72da-b0e8-2c7d196b3976", "title": "Wonders of extraction: Coffee (part 1)", "url": "https://khymos.org/2021/02/14/wonders-of-extraction-coffee-part-1/", "published_at": "2021-02-14T12:33:35+00:00" }, { "id": "01a08795-7460-72da-b0e8-2c7d19e1588f", "title": "Gift guide: Books on food with a touch of science", "url": "https://khymos.org/2020/11/25/gift-guide-books-food-science/", "published_at": "2020-11-24T23:26:44+00:00" }, { "id": "01a08795-7460-72da-b0e8-2c7d1a9dd28a", "title": "Take the guessing out of baking: Calculate the right amount of yeast", "url": "https://khymos.org/2020/11/15/how-much-yeast/", "published_at": "2020-11-15T13:49:13+00:00" }, { "id": "01a08795-7460-72da-b0e8-2c7d1b1abf3a", "title": "Preparing for an update of Texture", "url": "https://khymos.org/2020/10/22/preparing-for-texture-update/", "published_at": "2020-10-22T19:01:08+00:00" }, { "id": "01a08795-7460-72da-b0e8-2c7d1b2c138a", "title": "Results from 20 years of experiments summarized", "url": "https://khymos.org/2020/10/11/molecular-gastronomy-seminars/", "published_at": "2020-10-11T13:44:38+00:00" }, { "id": "01a08795-7460-72da-b0e8-2c7d1b8c49aa", "title": "Khymos update and new logo", "url": "https://khymos.org/2020/10/11/khymos-update-new-logo/", "published_at": "2020-10-10T23:03:24+00:00" }, { "id": "01a08795-7460-72da-b0e8-2c7d1c0c4b4d", "title": "My grocery list", "url": "https://khymos.org/2017/11/08/my-grocery-list/", "published_at": "2017-11-08T21:27:35+00:00" }, { "id": "01a0bb48-bce9-70a1-aca0-dd05098770bd", "title": "Ginger milk curd", "url": "https://khymos.org/2014/02/24/ginger-milk-curd/", "published_at": "2014-02-24T20:02:03+00:00" }, { "id": "01a0bb48-bce9-70a1-aca0-dd050a0648c3", "title": "Texture updated and available for download", "url": "https://khymos.org/2014/02/15/texture-updated-and-available-for-download/", "published_at": "2014-02-15T01:12:14+00:00" }, { "id": "01a0bb48-bce9-70a1-aca0-dd050aaba34d", "title": "Volume-to-weight calculator for the kitchen", "url": "https://khymos.org/2014/01/23/volume-to-weight-calculator-for-the-kitchen/", "published_at": "2014-01-23T21:13:56+00:00" }, { "id": "01a0bb48-bce9-70a1-aca0-dd050b648365", "title": "Brining salmon to avoid formation of white exudate", "url": "https://khymos.org/2014/01/05/brining-salmon-to-avoid-white-exudate/", "published_at": "2014-01-05T19:59:14+00:00" }, { "id": "01a0bb48-bce9-70a1-aca0-dd050bd885bb", "title": "Notable new books from 2013", "url": "https://khymos.org/2014/01/01/notable-new-books-from-2013/", "published_at": "2014-01-01T10:08:34+00:00" }, { "id": "01a0bb48-bce9-70a1-aca0-dd050c23de69", "title": "“Texture” to be updated", "url": "https://khymos.org/2013/12/30/texture-to-be-updated/", "published_at": "2013-12-30T01:04:58+00:00" }, { "id": "01a0bb48-bce9-70a1-aca0-dd050cd08554", "title": "Merry Christmas to all geeks", "url": "https://khymos.org/2013/12/20/merry-christmas-to-all-geeks/", "published_at": "2013-12-19T23:28:57+00:00" }, { "id": "01a0bb48-bce9-70a1-aca0-dd050d02460f", "title": "Nordic food lab", "url": "https://khymos.org/2013/01/09/nordic-food-lab/", "published_at": "2013-01-09T22:55:25+00:00" }, { "id": "01a0bb48-bce9-70a1-aca0-dd050d8343d6", "title": "Harvard science & cooking lectures 2012", "url": "https://khymos.org/2012/09/16/harvard-science-cooking-lectures-2012/", "published_at": "2012-09-16T22:02:58+00:00" }, { "id": "01a0bb48-bce9-70a1-aca0-dd050e2a8b67", "title": "TGRWT #22 round-up", "url": "https://khymos.org/2012/09/16/tgrwt-22-round-up/", "published_at": "2012-09-16T21:24:41+00:00" }, { "id": "01a0bb56-69a6-71eb-8538-d800cfe87470", "title": "Gastrophysics symposium in Copenhagen", "url": "https://khymos.org/2012/09/09/gastrophysics-symposium-in-copenhagen/", "published_at": "2012-09-09T21:17:34+00:00" }, { "id": "01a0bb56-69a6-71eb-8538-d800d048bc66", "title": "The Emerging Science of Gastrophysics", "url": "https://khymos.org/2012/08/22/the-emerging-science-of-gastrophysics/", "published_at": "2012-08-22T22:06:44+00:00" }, { "id": "01a0bb56-69a6-71eb-8538-d800d0c1fdfd", "title": "TGRWT #22: Chicken stew", "url": "https://khymos.org/2012/08/20/tgrwt-22-chicken-stew/", "published_at": "2012-08-20T18:37:54+00:00" }, { "id": "01a0bb56-69a6-71eb-8538-d800d0cdd860", "title": "TGRWT #22: Raisin", "url": "https://khymos.org/2012/07/28/tgrwt-22-raisin/", "published_at": "2012-07-28T12:25:21+00:00" }, { "id": "01a0bb56-69a6-71eb-8538-d800d0ec67a3", "title": "Maximizing Food Flavor by Speeding Up the Maillard Reaction", "url": "https://khymos.org/2012/06/04/maximizing-food-flavor-by-speeding-up-the-maillard-reaction/", "published_at": "2012-06-04T21:19:38+00:00" }, { "id": "01a0bb56-69a6-71eb-8538-d800d1b646bb", "title": "Modernist cuisine at home available for 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tessellations", "url": "https://khymos.org/2012/01/19/recreational-kitchen-mathematics-cookie-tessellations/", "published_at": "2012-01-19T22:44:36+00:00" }, { "id": "01a0bb5b-cb69-7021-8680-4384e6f3851a", "title": "Mineral waters à la carte", "url": "https://khymos.org/2012/01/04/mineral-waters-a-la-carte/", "published_at": "2012-01-04T22:54:55+00:00" }, { "id": "01a0bb5b-cb69-7021-8680-4384e7b284b1", "title": "New project: Exploring culinary claims", "url": "https://khymos.org/2011/12/17/new-project-exploring-culinary-claims/", "published_at": "2011-12-17T16:24:03+00:00" }, { "id": "01a0bb5b-cb69-7021-8680-4384e88ba5bd", "title": "Books for your Christmas wish list", "url": "https://khymos.org/2011/12/16/books-for-your-christmas-wish-list/", "published_at": "2011-12-16T00:16:26+00:00" }, { "id": "01a0bb5b-cb6a-731d-aec9-0c5b7315855a", "title": "A flavor pairing color analogy", "url": "https://khymos.org/2011/12/08/a-flavor-pairing-color-analogy/", "published_at": "2011-12-08T22:27:48+00:00" }, { "id": "01a0bb5b-cb6a-731d-aec9-0c5b737127a6", "title": "Wonders of extraction: Brewing beer", "url": "https://khymos.org/2011/10/26/wonders-of-extraction-brewing-beer/", "published_at": "2011-10-26T21:24:54+00:00" }, { "id": "01a0bb5b-cb6a-731d-aec9-0c5b73d391a4", "title": "Khymos celebrating 5 years of blogging today", "url": "https://khymos.org/2011/08/27/khymos-celebrating-5-years-of-blogging-today/", "published_at": "2011-08-27T21:34:24+00:00" }, { "id": "01a0bb5b-cb6a-731d-aec9-0c5b74bebcde", "title": "Available for pre-order: The Kitchen as Laboratory", "url": "https://khymos.org/2011/08/22/available-for-pre-order-the-kitchen-as-laboratory/", "published_at": "2011-08-22T21:39:27+00:00" }, { "id": "01a0bb5b-cb6a-731d-aec9-0c5b7578526f", "title": "Cooking science – condensed matter", "url": "https://khymos.org/2011/08/22/cooking-science-condensed-matter/", "published_at": "2011-08-22T20:06:11+00:00" }, { "id": "01a0bb5b-cb6a-731d-aec9-0c5b762bd9cc", "title": "Book review: Ideas in food – Great recipes and why they work", "url": "https://khymos.org/2011/08/19/book-review-ideas-in-food-great-recipes-and-why-they-work/", "published_at": "2011-08-19T22:07:02+00:00" }, { "id": "01a0bb5b-cb6a-731d-aec9-0c5b76fc05f9", "title": "O happy day", "url": "https://khymos.org/2011/06/29/o-happy-day/", "published_at": "2011-06-29T22:06:23+00:00" }, { "id": "01a0bb63-d6df-705d-8f54-175109f4f6bc", "title": "Harvard lecture series on science and cooking returns in September", "url": "https://khymos.org/2011/06/28/harvard-lecture-series-on-science-and-cooking-returns-in-september/", "published_at": "2011-06-28T20:08:57+00:00" }, { "id": "01a0bb63-d6df-705d-8f54-17510a027cd5", "title": "Book review: Cooking for geeks", "url": "https://khymos.org/2011/06/13/book-review-cooking-for-geeks/", "published_at": "2011-06-13T20:21:39+00:00" }, { "id": "01a0bb63-d6df-705d-8f54-17510a969cf6", "title": "TFP2011: Flavor master class with Quico Sosa (part 4)", 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"https://khymos.org/2010/09/06/baking-with-hefeweizen-yeast/", "published_at": "2010-09-06T21:27:27+00:00" }, { "id": "01a0bb6d-eb4f-73b8-8cad-2f3703671b13", "title": "Public cooking lectures at Harvard", "url": "https://khymos.org/2010/09/06/public-cooking-lectures-at-harvard/", "published_at": "2010-09-06T21:26:27+00:00" }, { "id": "01a0bb71-ac29-70dc-a36a-d44c38651a6f", "title": "Wonders of extraction: Pressure", "url": "https://khymos.org/2010/08/21/wonders-of-extraction-pressure/", "published_at": "2010-08-21T22:29:41+00:00" }, { "id": "01a0bb71-ac29-70dc-a36a-d44c391b3f0f", "title": "TGIF: Food related “Periodic videos”", "url": "https://khymos.org/2010/08/20/tgif-food-related-periodic-videos/", "published_at": "2010-08-20T05:15:16+00:00" }, { "id": "01a0bb71-ac29-70dc-a36a-d44c39221f00", "title": "Modernist cuisine website up", "url": "https://khymos.org/2010/08/09/modernist-cuisine-website-up/", "published_at": "2010-08-08T23:41:22+00:00" }, { "id": "01a0bb71-ac29-70dc-a36a-d44c39e182bd", "title": "Norwegian egg coffee", "url": "https://khymos.org/2010/08/04/norwegian-egg-coffee/", "published_at": "2010-08-04T12:21:43+00:00" }, { "id": "01a0bb71-ac29-70dc-a36a-d44c3ab4b0e5", "title": "Interesting books to appear in 2010", "url": "https://khymos.org/2010/08/03/interesting-books-to-appear-in-2010/", "published_at": "2010-08-03T09:43:41+00:00" }, { "id": "01a0bb71-ac29-70dc-a36a-d44c3ad79b8f", "title": "New book from McGee: Keys to Good Cooking", "url": "https://khymos.org/2010/07/29/new-book-from-mcgee-keys-to-good-cooking/", "published_at": "2010-07-29T20:13:01+00:00" }, { "id": "01a0bb71-ac29-70dc-a36a-d44c3b49275a", "title": "Eating fruit with salt", "url": "https://khymos.org/2010/07/18/eating-fruit-with-salt/", "published_at": "2010-07-18T22:52:45+00:00" }, { "id": "01a0bb71-ac29-70dc-a36a-d44c3b5d36a2", "title": "Modernist Cuisine available for pre-order", "url": "https://khymos.org/2010/07/06/modernist-cuisine-available-for-pre-order/", "published_at": "2010-07-06T22:10:45+00:00" }, { "id": "01a0bb71-ac29-70dc-a36a-d44c3c1ab7c4", "title": "Coffee for lazy summer days", "url": "https://khymos.org/2010/07/05/coffee-for-lazy-summer-days/", "published_at": "2010-07-05T22:07:41+00:00" }, { "id": "01a0bb71-ac29-70dc-a36a-d44c3c352bde", "title": "TGRWT #21: Gnocchi with peanuts and sage", "url": "https://khymos.org/2010/05/16/tgrwt-21-gnocchi-with-peanuts-and-sage/", "published_at": "2010-05-16T22:53:32+00:00" }, { "id": "01a0bb75-18e8-73c1-83b6-9334dc9cad03", "title": "Update: Texture version 2.3", "url": "https://khymos.org/2010/05/04/update-texture-version-2-3/", "published_at": "2010-05-04T21:39:57+00:00" }, { "id": "01a0bb75-18e8-73c1-83b6-9334dcc804ff", "title": "TGRWT #21: Sage and roasted peanuts", "url": "https://khymos.org/2010/05/01/tgrwt-21-sage-and-roasted-peanuts/", "published_at": "2010-05-01T20:36:58+00:00" }, { "id": "01a0bb75-18e8-73c1-83b6-9334dd409e99", "title": "TFP 2010: Tomato gels with the pectin that’s there (part 6)", "url": "https://khymos.org/2010/04/18/tfp-2010-tomato-gels-with-the-pectin-thats-there-part-6/", "published_at": "2010-04-18T21:26:46+00:00" }, { "id": "01a0bb75-18e8-73c1-83b6-9334de2c6b5b", "title": "Testing salt in coffee with Tim Wendelboe", "url": "https://khymos.org/2010/03/31/testing-salt-in-coffee-with-tim-wendelboe/", "published_at": "2010-03-31T00:45:32+00:00" }, { "id": "01a0bb75-18e8-73c1-83b6-9334df2500ae", "title": "A pinch of salt for your coffee, Sir?", "url": "https://khymos.org/2010/03/21/a-pinch-of-salt-for-your-coffee-sir/", "published_at": "2010-03-21T22:33:24+00:00" }, { "id": "01a0bb75-18e8-73c1-83b6-9334dfad93e3", "title": "TFP2010: Gadgets (part 5)", "url": "https://khymos.org/2010/03/13/tfp2010-gadgets-part-5/", "published_at": "2010-03-12T23:06:41+00:00" }, { "id": "01a0bb75-18e8-73c1-83b6-9334e00f47ef", "title": "TFP 2010: Interview with Bernard Lahousse (part 4)", "url": "https://khymos.org/2010/03/07/tfp-2010-interview-with-bernard-lahousse-part-4/", "published_at": "2010-03-07T22:41:44+00:00" }, { "id": "01a0bb75-18e8-73c1-83b6-9334e0c374aa", "title": "TFP2010: More inspiration from Asia (part 3)", "url": "https://khymos.org/2010/02/24/tfp2010-more-inspiration-from-asia-part-3/", "published_at": "2010-02-24T21:43:26+00:00" }, { "id": "01a0bb75-18e8-73c1-83b6-9334e18caa25", "title": "Major review on molecular gastronomy published", "url": "https://khymos.org/2010/02/22/major-review-on-molecular-gastronomy-published/", "published_at": "2010-02-22T19:19:34+00:00" }, { "id": "01a0bb75-18e8-73c1-83b6-9334e20ce311", "title": "TFP 2010: Inspiration from Asia (part 2)", "url": "https://khymos.org/2010/02/19/tfp-2010-inspiration-from-asia-part-2/", "published_at": "2010-02-19T21:05:01+00:00" }, { "id": "01a0bb78-4812-72ea-99ec-9aed8f881202", "title": "The Flemish Primitives 2010 (part 1)", "url": "https://khymos.org/2010/02/09/the-flemish-primitives-2010-part-1/", "published_at": "2010-02-09T22:44:20+00:00" }, { "id": "01a0bb78-4812-72ea-99ec-9aed8ff810aa", "title": "Food geeks socially accepted", "url": "https://khymos.org/2010/01/16/food-geeks-socially-accepted/", "published_at": "2010-01-16T00:28:08+00:00" }, { "id": "01a0bb78-4812-72ea-99ec-9aed908931ea", "title": "The Flemish Primitives 2010", "url": "https://khymos.org/2010/01/10/the-flemish-primitives-2010/", "published_at": "2010-01-10T21:40:11+00:00" }, { "id": "01a0bb78-4812-72ea-99ec-9aed916e4150", "title": "“Texture” to be updated with pictures", "url": "https://khymos.org/2010/01/03/texture-to-be-updated-with-pictures/", "published_at": "2010-01-03T00:03:24+00:00" }, { "id": "01a0bb78-4812-72ea-99ec-9aed922bc5bd", "title": "Cheer up with some gingerbread for Christmas", "url": "https://khymos.org/2009/12/14/cheer-up-with-some-gingerbread-for-christmas/", "published_at": "2009-12-13T23:02:34+00:00" }, { "id": "01a0bb78-4812-72ea-99ec-9aed9233bc2d", "title": "TGIF: Science stunts for Christmas parties", "url": "https://khymos.org/2009/12/11/tgif-science-stunts-for-christmas-parties/", "published_at": "2009-12-10T23:12:50+00:00" }, { "id": "01a0bb78-4812-72ea-99ec-9aed931f18de", "title": "Nathan Myhrvold in NYT – news on upcoming book", "url": "https://khymos.org/2009/11/18/nathan-myhrvold-in-nyt-news-on-upcoming-book/", "published_at": "2009-11-18T21:14:29+00:00" }, { "id": "01a0bb78-4812-72ea-99ec-9aed93a2378c", "title": "London Gastronomy Seminars", "url": "https://khymos.org/2009/11/12/london-gastronomy-seminars/", "published_at": "2009-11-12T19:40:12+00:00" }, { "id": "01a0bb78-4812-72ea-99ec-9aed93f71e4e", "title": "New “Culinary chemistry” chair in Copenhagen", "url": "https://khymos.org/2009/11/10/new-culinary-chemistry-chair-in-copenhagen/", "published_at": "2009-11-10T22:35:43+00:00" }, { "id": "01a0bb78-4812-72ea-99ec-9aed946e2b9c", "title": "TGRWT #20: Pumpkin and cooked chicken", "url": "https://khymos.org/2009/11/10/tgrwt-20-pumpkin-and-cooked-chicken/", "published_at": "2009-11-10T22:30:17+00:00" } ] posts Claim your blog
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khymos.org

2026

Introducing Avogadro: A parametric waffle recipe generatororiginal ↗
8 Aug 2026

2021

Pour over coffee: Problems and solutions (part 3)original ↗
21 Mar 2021
What’s in a cup of coffee? (part 2)original ↗
24 Feb 2021
Wonders of extraction: Coffee (part 1)original ↗
14 Feb 2021

2020

Gift guide: Books on food with a touch of scienceoriginal ↗
24 Nov 2020
Take the guessing out of baking: Calculate the right amount of yeastoriginal ↗
15 Nov 2020
Preparing for an update of Textureoriginal ↗
22 Oct 2020
Results from 20 years of experiments summarizedoriginal ↗
11 Oct 2020
Khymos update and new logooriginal ↗
10 Oct 2020

2017

My grocery listoriginal ↗
8 Nov 2017

2014

Ginger milk curdoriginal ↗
24 Feb 2014
Texture updated and available for downloadoriginal ↗
15 Feb 2014
Volume-to-weight calculator for the kitchenoriginal ↗
23 Jan 2014
Brining salmon to avoid formation of white exudateoriginal ↗
5 Jan 2014
Notable new books from 2013original ↗
1 Jan 2014

2013

“Texture” to be updatedoriginal ↗
30 Dec 2013
Merry Christmas to all geeksoriginal ↗
19 Dec 2013
Nordic food laboriginal ↗
9 Jan 2013

2012

Harvard science & cooking lectures 2012original ↗
16 Sept 2012
TGRWT #22 round-uporiginal ↗
16 Sept 2012
Gastrophysics symposium in Copenhagenoriginal ↗
9 Sept 2012
The Emerging Science of Gastrophysicsoriginal ↗
22 Aug 2012
TGRWT #22: Chicken steworiginal ↗
20 Aug 2012
TGRWT #22: Raisinoriginal ↗
28 Jul 2012
Maximizing Food Flavor by Speeding Up the Maillard Reactionoriginal ↗
4 Jun 2012
Modernist cuisine at home available for pre-orderoriginal ↗
29 May 2012
Help needed on “natural sous vide”original ↗
26 Apr 2012
The new journal Flavour went live todayoriginal ↗
21 Mar 2012
First issue of International Journal of Gastronomy and Food Science is outoriginal ↗
18 Feb 2012
Recreational kitchen mathematics: Cookie tessellationsoriginal ↗
19 Jan 2012
Mineral waters à la carteoriginal ↗
4 Jan 2012

2011

New project: Exploring culinary claimsoriginal ↗
17 Dec 2011
Books for your Christmas wish listoriginal ↗
16 Dec 2011
A flavor pairing color analogyoriginal ↗
8 Dec 2011
Wonders of extraction: Brewing beeroriginal ↗
26 Oct 2011
Khymos celebrating 5 years of blogging todayoriginal ↗
27 Aug 2011
Available for pre-order: The Kitchen as Laboratoryoriginal ↗
22 Aug 2011
Cooking science – condensed matteroriginal ↗
22 Aug 2011
Book review: Ideas in food – Great recipes and why they workoriginal ↗
19 Aug 2011
O happy dayoriginal ↗
29 Jun 2011
Harvard lecture series on science and cooking returns in Septemberoriginal ↗
28 Jun 2011
Book review: Cooking for geeksoriginal ↗
13 Jun 2011
TFP2011: Flavor master class with Quico Sosa (part 4)original ↗
5 Jun 2011
Copenhagen MG seminar: MG meets the internet (part 8)original ↗
30 May 2011
TFP 2011: Interview with René Redzepi (part 3)original ↗
14 May 2011
Flavour right around the corneroriginal ↗
4 May 2011
Copenhagen MG seminar: Ice cold world record attempt (part 7)original ↗
29 Apr 2011
Copenhagen MG seminar: Food and science fun (part 6)original ↗
28 Apr 2011
Perfect egg yolks (part 2)original ↗
23 Apr 2011
Perfect egg yolksoriginal ↗
18 Apr 2011
Yet another journal looking for MG contributionsoriginal ↗
18 Apr 2011
New journal to launch soon: Flavouroriginal ↗
7 Apr 2011
TFP 2011: Sous vide master class (part 2)original ↗
1 Apr 2011
The Flemish Primitives 2011 (part 1)original ↗
25 Mar 2011
Open position in science and cooking at Harvardoriginal ↗
21 Mar 2011
Copenhagen MG seminar: Playing with food (part 5)original ↗
16 Mar 2011
Modernist Cuisine presented at The Flemish Primitivesoriginal ↗
15 Mar 2011
Copenhagen MG seminar: Complexity (part 4)original ↗
13 Mar 2011
Copenhagen MG seminar: Meat stock (part 3)original ↗
9 Mar 2011
Flavor pairing revisitedoriginal ↗
8 Mar 2011
Copenhagen MG seminar: Flavor pairing (part 2)original ↗
4 Mar 2011
Molecular gastronomy seminar at the University of Copenhagen (part 1)original ↗
3 Mar 2011
Interview with Chris Youngoriginal ↗
24 Feb 2011
DIY mineral wateroriginal ↗
30 Jan 2011
The Flemish Primitives 2011original ↗
6 Jan 2011

2010

No-knead breadoriginal ↗
21 Dec 2010
Gelling ketchup with horseradishoriginal ↗
17 Dec 2010
Videos of Harvard lectures availableoriginal ↗
21 Nov 2010
Baking with hefeweizen yeastoriginal ↗
6 Sept 2010
Public cooking lectures at Harvardoriginal ↗
6 Sept 2010
Wonders of extraction: Pressureoriginal ↗
21 Aug 2010
TGIF: Food related “Periodic videos”original ↗
20 Aug 2010
Modernist cuisine website uporiginal ↗
8 Aug 2010
Norwegian egg coffeeoriginal ↗
4 Aug 2010
Interesting books to appear in 2010original ↗
3 Aug 2010
New book from McGee: Keys to Good Cookingoriginal ↗
29 Jul 2010
Eating fruit with saltoriginal ↗
18 Jul 2010
Modernist Cuisine available for pre-orderoriginal ↗
6 Jul 2010
Coffee for lazy summer daysoriginal ↗
5 Jul 2010
TGRWT #21: Gnocchi with peanuts and sageoriginal ↗
16 May 2010
Update: Texture version 2.3original ↗
4 May 2010
TGRWT #21: Sage and roasted peanutsoriginal ↗
1 May 2010
TFP 2010: Tomato gels with the pectin that’s there (part 6)original ↗
18 Apr 2010
Testing salt in coffee with Tim Wendelboeoriginal ↗
31 Mar 2010
A pinch of salt for your coffee, Sir?original ↗
21 Mar 2010
TFP2010: Gadgets (part 5)original ↗
12 Mar 2010
TFP 2010: Interview with Bernard Lahousse (part 4)original ↗
7 Mar 2010
TFP2010: More inspiration from Asia (part 3)original ↗
24 Feb 2010
Major review on molecular gastronomy publishedoriginal ↗
22 Feb 2010
TFP 2010: Inspiration from Asia (part 2)original ↗
19 Feb 2010
The Flemish Primitives 2010 (part 1)original ↗
9 Feb 2010
Food geeks socially acceptedoriginal ↗
16 Jan 2010
The Flemish Primitives 2010original ↗
10 Jan 2010
“Texture” to be updated with picturesoriginal ↗
3 Jan 2010

2009

Cheer up with some gingerbread for Christmasoriginal ↗
13 Dec 2009
TGIF: Science stunts for Christmas partiesoriginal ↗
10 Dec 2009
Nathan Myhrvold in NYT – news on upcoming bookoriginal ↗
18 Nov 2009
London Gastronomy Seminarsoriginal ↗
12 Nov 2009
New “Culinary chemistry” chair in Copenhagenoriginal ↗
10 Nov 2009
TGRWT #20: Pumpkin and cooked chickenoriginal ↗
10 Nov 2009
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