From the periodic table to your table

Explore the world of food science. is a project of Silver Linings, a 501(c)(3) non-profit founded in 1997.

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.

Michael Silver – Founder
Harold McGee

Marion Nestle

Kären Jurgensen

J. Kenji López-Alt

Expert Partners and Contributors

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.


Drs. Stephen Simpson & David Raubenheimer

Dr. Simpson is Academic Director and Professor at the University of Sydney. He spent 22 years at Oxford and has been prominent in media and TV. Dr. Raubenheimer is Professor of Nutritional Ecology at the University of Sydney. He previously spent 17 years at Oxford, and he now heads the Sydney Food and Nutrition Network.

Nathan Myhrvold

Founder of Modernist Cuisine and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread, Modernist Pizza, Food & Drink: Modernist Cuisine Photography, and his newest release, Modernist Bread at Home.
Coming Soon

Harold McGee

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.






Cooking Sugar Perfectly

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.

Protein Leverage

In this course we’ll learn about how animals, including humans, instinctively eat based on their body’s recognition of macronutrients (protein, fat, and carbohydrates) as well as micronutrients such as sodium and calcium.
Coming Soon

Caramel Ice Cream

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.

Coming Soon

Complete Food Science Course

Unlock the secrets of the culinary world with our Complete Food Science Course! Dive deep into the scientific principles governing food production, preservation, and nutrition. From exploring the chemistry of flavor to mastering food safety protocols, this course will empower you to become a knowledgeable and skilled food scientist. Stay tuned for an immersive learning experience that will transform your relationship with food and elevate your culinary expertise!
Register for early access
Once our course is ready we will notify you