On February 25, MSG will take on the history and science of imitation ingredients at the brand-new Museum of Food and Drink!
Sarah will explore the history of artificial food, covering medieval "meat pitchers" and the early 20th-century chemists known as the "Poison Squad" who tested the safety of food additives by ingesting them in large quantities. Soma will dig into the science behind artificial flavorings, from what...
Every so often we spotlight some must-reads from our awesome teachers. Up this time: grammar, food pairings, and music writing.
by Roy Peter Clark
Why you should read it: Clark takes a great approach toward pesky grammar points. This is an engaging, interesting, and highly informative read.
Suggested by: Grace Duggan
Taste Buds and Molecules: The Art and Science of Food, Wine, and...
We're excited to present our Masters of Social Gastronomy lectures in podcast form. Hooray!
The first two are up now, and we'll add new ones each month. That way, if something pesky like "work" or "not living in New York City" keeps you away from our live events, you'll be able to enjoy them in the comfort of your home. Awesome? Awesome.
Podcasts that currently exist:
Sarah talks about the ancient origins of candy, and shares her...
Candy’s been an obsession around the Brainery for a long, long time. While you’re marveling at the fact we still have teeth, check out the posts below so you can whip up some slightly dangerous/delicious candy at home.
Menthol Candy Cigarettes [recipe, how-to, burn potential: low]
Faux Altoids [recipe, how-to, cavity potential: high]
What’s the Deal with Xylitol? [failed experiments, learn from our mistakes, science]
The Maillard reaction is the secret king of cookery, the little bit of magic that turns a slab of meat into a nicely browned steak or a raw onion into a caramelized delight. We call it "browning," and it's a reaction between proteins and sugars in the presence of heat that creates the tasty flavor compounds.
I'm equal parts lazy and impatient, and always give up before my onions are nice and browned. There are a few things you can do...
