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.
Marion Nestle
Kären Jurgensen
J. Kenji López-Alt
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 (later this year) 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. Marion Nestle and Michael discuss how food companies influence people’s food choices and control goverment regulations of foods and supplements. They also talk about how companies like Bonsucro circumvent regulations, why sustainability isn’t part of the political discussion, GLP-1 drugs, the Farm Bill, and why ice cream is such an important part of your diet.
Dr. Harold McGee’s is the world’s most well-known and respected writer on food science. In this discussion, we focus on how people smell (food), and Harold reveals how we can improve our sense of smell and our enjoyment of food, along with many other great-smelling topics.
Best-selling author and expert on outdoor cooking discusses science-based approaches to cooking that will greatly improve your outdoor cooking game. If you ever grill and barbecue, you should watch this interview.
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.
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.
