Behind today’s celebrity chefs and starred restaurants is a mostly unsung army of dedicated food and science lovers working to uncover the scientific principles that make our modern gastronomical marvels possible. From the seemingly mundane to the food fantastic, grilled cheese sandwiches to molecular gastronomy, gain rare insight into the science behind your food, complete with demonstrations. César Vega holds a PhD in food science and a culinary degree from Le Cordon Blue and is a senior scientist at Mars Botanical. He has consulted with several avant-garde restaurants on aspects of science-based cooking and is an editor of The Kitchen as Laboratory (Columbia University Press; January 31, 2012). Anne McBride is the director of the biochemistry program at Bowdoin College and a contributor to The Kitchen as Laboratory. Thomas M. Tongue Jr. is the Director, Product Development for Innovative Food Processors, Inc. He contributed the article “Innovate: Old World Pizza Crust with New World Ingredients” to The Kitchen as Laboratory.

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