Our mission is to provide free education and resources in food, food science, cooking, baking, sustainability, food security, nutrition, and related areas. This information is available to everyone, and our goal is to improve the lives, health, and happiness of people through education and better access to healthful foods, especially in communities where such access is limited.
We are very fortunate to have some of the top chefs, food scientists, researchers, and other experts contribute in many ways to this site.
On this site and our accompanying YouTube page you’ll find interviews; short, science-based instructional videos; mini classes; and (soon) a complete course in food science.
This project is an outshoot of Chef’s Village, a much larger project that will teach cooking, baking, sustainability, food science, and other subjects.
We are dedicated to helping to improve the world through free education and to helping communities and individuals especially in areas of food security, food sovereignty, sustainability, and fair trade.
We are proud to have been selected by 1% for the Planet to receive charitable donations through their programs that contribute to the health and welfare of our planet. If you would like to contribute to our efforts, please contact us.
Dr. Harold McGee is a James Beard award-winning and world-renowned authority on the science of food and cooking. He was named one of the 100 most influential people by Time Magazine. McGee earned his PhD Yale University. He has written four books, including his award-winning On Food and Cooking, as well as many articles and reviews. He was also named “food writer of the year” by Bon Appétit magazine.
Many people struggle with cooking sugar. In this lesson you’ll learn how to cook sugar perfectly every time, and you’ll also learn the basics of crystals in foods, how and why they form, and how to prevent them from forming in cooked sugar.
This lesson goes into more depth about crystals in foods such as salt, sugar, bread, chocolate, and butter. You’ll learn the science of crystals in foods and why they are important in food science and home and professional cooking and baking.
In this lesson you’ll learn how to make caramel crème Anglaise and how to turn it into smooth, velvety ice cream. This lesson builds on the episode “Cooking Sugar Perfectly.” This ice cream is very easy to make, and it is delicious.
