Food Science

The Joy of (the Science of) Cooking — I love soft-boiled eggs. Yet I had been avoiding them for years. I worried the undercooked eggs contained salmonella. I also worried about cholesterols in the yolk. Within the first volume of Modernist Cuisine, my concerns turned out to be misplaced: 1. Dietary cholesterol has little to no effect on…

Read the full story on Substack, and follow me on Twitter. Today, I will be talking about tobacco cigarettes. More specifically, the anti-tobacco campaign that really picked up in the early 90s in the US. You might be asking what cigarettes have to do with food, and why I’m writing…

Read the full story on Substack, and follow me on Twitter. People online are telling me that microplastics are giving me breasts. Most of the time, these men have podcasts. But they’re very emphatic, and it’s hard for me not to be a little spooked. Is it true? Are there…

The social media entrepreneur Matt Mullenweg, who created the open-source web software WordPress, once commented that “technology is best when it brings people together.” …

By Ethan Chung, MEng ’23 (BioE) — This op-ed is recognized as the Best Overall Op-ed and awarded the Alumni Award in the annual Berkeley MEng op-ed contest and part of a series from E295: Communications for Engineering Leaders. In this course, Master of Engineering students were challenged to communicate a topic they found interesting to a…

One of the first major appliances I bought was a espresso machine. At some point, in my early 20s, I discovered the espresso martini. As a result, many of my friends had a ton of espresso martinis. I had a simple recipe: 60 ml Vodka 20 ml Torani creme de cacao…