Here at News for Curious Cooks I'm filing brief reports from the intersection of food and science. It’s a lively neighborhood these days. There’s a constant influx of new information in food chemistry and microbiology, agriculture and manufacturing, and in human perception and health. I glean items from current technical publications and scientific meetings, from conversations with cooks and scientists, and from questions that come up in my own kitchen in the San Francisco Bay area. --Harold McGee
Mr. McGee is the author of On Food & Cooking: The Science & Lore of the Kitchen, a fine book and one that many cooks consider the one must-have in the kitchen.