publishers are releasing two books this fall that demystify the secrets of everyday food science, such as searing meat, scrambling eggs and measuring flour. “The Science of Good Cooking,” from ...

Jeanne Voltz, a pioneering newspaper food editor, died Monday of pneumonia at ... and was an advocate for her native cuisine. Her last book was “The Country Ham Book,” published in 1999.

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. The Balanced Brain: The Science of Mental ... by Simon Carnell (Riverhead Books/Allen Lane) This slim ...

Food Editor for the Los Angeles Times, Russ Parsons. He examines the science of cooking in his new book, How to Read a French Fry: and other Stories of Intriguing Kitchen Science,.

Roula Khalaf, Editor of the FT ... Being You: A New Science of Consciousness by Anil Seth, Faber £20/Dutton $28 In recent years several books by neuroscientists have tackled the “hard problem ...

Get to know our new co-Editor-in-Chief ... I have worked in food safety and authenticity for many years, particularly in the area of measurement science using a wide range of analytical platforms ...