Dr. Harold McGee is a world-renowned authority on the science of food and cooking. Named one of the 100 most influential people by Time Magazine, McGee earned his PhD in English from Yale and his undergraduate degree in science and literature at Caltech. He has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He was also named food writer of the year by Bon Appétit magazine.

Before becoming a food science writer, McGee was a literature and writing instructor at Yale. He has also written for Nature, Health, The New York Times, and many other publications. He has lectured on kitchen chemistry at many universities and culinary schools. His column for the New York Times, The Curious Cook, examined, and often debunked, conventional kitchen wisdom. His latest book is Nose dive: a field guide to the world’s smells (2020).

With Dave Arnold and Nils Norén, McGee teaches a three-day class, The Harold McGee Lecture Series, at the French Culinary Institute in New York City.