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Chefology: Rethinking the Cucumber
Summer is long gone, and cold nights have begun to settle in for good. As we put our community garden plot to rest for the winter, we’ve been reflecting back on the summer’s harvest and what we’ve...
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Chefology: The Science of Sherry
If your grandma’s sweet nightcap is the first thing that comes to mind when you see sherry on a wine list, think again. While sherry remains one of the world’s most poorly understood wines, the science...
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Chefology: Truffles, Demystified
Now that we’re in the throes of truffle season, chefs and servers are busy shaving slices of fungal gold on dishes all over town. To better appreciate your next taste of these earthly delights, here’s...
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Chefology: On Strawberries, Soy, and Cockroach Sex
Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) and Scott Jones (the chef de cuisine at No. 9 Park) explore the relationship between biology and haute cuisine. This is,...
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Chefology: The Parallel Lives of Chefs and Scientists
Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) and Scott Jones (the chef de cuisine at No. 9 Park) explore the relationship between biology and haute cuisine. This is,...
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Chefology: There Might Be Bacteria in Your Artisan Sea Salt
Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) and Scott Jones (the chef de cuisine at No. 9 Park) explore the relationship between biology and haute cuisine. This is,...
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Chefology: The Five Tenets of Pairing Food With Science
In cooking and in science, finding connections between ingredients and data points is a common goal. In science, there is a somewhat rational basis for finding those connections: the scientific method....
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Sour Notes: The Science Behind the Sour Beer Craze
Sour Beer Photo by Bruce Peterson. Microscopic photographs by Benjamin Wolfe. Brettanomyces (above) is a type of yeast that gives sour beers their farmhouse funk. Winemakers often use sulfites to...
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Miso en Place
Many people enjoy the earthy, umami-rich flavor that miso lends to soups, noodle dishes, and more. Few, however, understand the complicated dance of raw materials and microbial processes required to...
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Spilling the Beans
We often associate fermentation with alcohol (beer, wine) or more-specialized products (kimchi, kombucha). But two of our most beloved foods—coffee and chocolate—get fermented, too. In both cases, the...
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