Not all science requires expensive and hard to find chemicals or fancy laboratories. You can explore the fun of science in your own kitchen. We’ll explore the chemistry behind browning your meat. We’ll talk about how some things fall apart (protein denaturing) and how some things come together (starch gelation). We’ll finish by figuring out which molecules help you taste some of your favorite things.
Martin Earl is the Culinary Editor at ThermoWorks, where he maintains a cooking blog and educates people about the ways that controlling temperature can make their food better. Prior to his work with ThermoWorks, Martin was a classically trained chef in Bloomington, Indiana. He has worked in various parts of the food industry for fifteen years, including while supporting himself through graduate school. Martin’s cooking and writing draws on his wide educational experience—including his degrees in physics and the history and philosophy of science—in that he is always looking to find ways to bring science into the kitchen and also create dishes that reflect the history of food and its migration.