Under the heading “The Curious Cook” Harold McGee recently started an occasional column on food and chemistry and everything in between in the New York Times. It’s definitely worth reading as Harold McGee has time and opportunity to really dig into these matters. Also, don’t forget to check out his blog. The latest post on his blog provides more detail on the blue-green colors in garlic and onion, discussed in the NY Times column.
experiments, fun with food, molecular gastronomy, websites