Len introducing Dave Weitz Yesterday we attended a public lecture on The Physics of Cooking sponsored by the Aspen Center for Physics, h...

The physics center has several gas grills and lots of picnic tables, which are all in use at the Tuesday night picnic. All the current works...

My blogger friend Jeanie recently wrote about her visit to  Grand Oak Herb Farm  in mid-Michigan to enjoy a flavorful tea and learn some new...

Roden as seen in More Intelligent Life The magazine More Intelligent Life today offers an overview of the work of Claudia Roden: "...

A recent article in the Guardian -- " What makes eating so satisfying? " -- summarized some of the research on how the brain and ...

In today's Diner's Journal in the New York Times : a reference to the work of Pedro Diego Alvarado-Rivera, a nephew of the fam...

I've always thought it was easy to hard-boil eggs and I've been dubious about long complicated explanations. I always put them in co...

First dinner at the apartment where we'll be staying for the next 3 weeks in Aspen, Colorado. Same apartment where we stayed in June,...

I read here and here  (with illustrations) and lots of other places that beginning in 2009 you could get a Big Mac in the shopping c...

"Can I smell the pickles?" I used to ask when I was a small child and my father took me to a delicatessan. I only vaguely remem...

Illustration from Radcliffe-Brown's The Andaman Islanders Note: My project on aromas and smells and how we perceive them has themes...

  This week I read White Bread: A Social History of the Store-Bought Loaf by Aaron Bobrow-Strain and Milk: A Local and Global History ...

I have been reading about the sense of smell, which I've written about on my other blog. I just read a summary of new research about sen...

New pie weights about to be used  After years and years of using dry beans or rice to weight a pie shell, I finally bought myself some c...

Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss provides an overwhelming insight: big food companies know much more about h...

I have recently been informed that my aversion to dish drainers is even stranger than my dislike of bananas. Dish drainers, in my view, ta...

I love painters who make images of food, and often write about their works here. The L.A.Times food section just reviewed a book about maki...

Alice, Delia, Miriam Delia Miriam Alice, Delia, Miriam Alice, Mae, Delia, Norbert (the Dragon), Miriam Just befor...

Baltimore's inner harbor is impressive, and home to a variety of dining places. So yes, I did eat crab cakes for dinner last night at...

Ottolenghi's Kofte My record now stands at 8 recipes done from the Ottolenghi cookbook . Every one of them was worth the effort! E...