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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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