Chefology
Miso en Place
Benjamin Wolfe and Scott Jones reveal the science behind how to make miso.
Sour Notes: The Science Behind the Sour Beer Craze
Benjamin Wolfe, a microbiologist at Tufts University, and his husband, Scott Jones, the chef de cuisine at Menton, reveal the science behind what we eat and drink.
Chefology: The Five Tenets of Pairing Food With Science
In cooking and in science, finding connections between ingredients and data points is a common goal. In science, there is a somewhat rational basis for […]
Chefology: There Might Be Bacteria in Your Artisan Sea Salt
Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) and Scott Jones (the chef de cuisine at No. 9 Park) explore the relationship between biology and haute cuisine. This […]
Chefology: The Parallel Lives of Chefs and Scientists
Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) and Scott Jones (the chef de cuisine at No. 9 Park) explore the relationship between biology and haute cuisine. This […]
Chefology: On Strawberries, Soy, and Cockroach Sex
Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) and Scott Jones (the chef de cuisine at No. 9 Park) explore the relationship between biology and haute cuisine. This […]
Chefology: Truffles, Demystified
Now that we’re in the throes of truffle season, chefs and servers are busy shaving slices of fungal gold on dishes all over town. To […]
Chefology: The Science of Sherry
If your grandma’s sweet nightcap is the first thing that comes to mind when you see sherry on a wine list, think again. While sherry remains […]
Chefology: Rethinking the Cucumber
Summer is long gone, and cold nights have begun to settle in for good. As we put our community garden plot to rest for the […]
Chefology: Plankton, a Microscopic Spice of the Sea
The diversity of life in the world’s oceans provides chefs with an incredible palette of flavors. From the salty melon essence of Kumamoto oysters to […]
Chefology: Nature’s Three Ways to Make a Delicious Mushroom
Mycologists don’t have a lot going for them in terms of woo factor. They tend to hang out in dark stuffy rooms with cabinets full […]
Chefology: How Koji—or Mold— Can Become a Marinade
Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) andScott Jones (the chef de cuisine at No. 9 Park) explore the relationship between biology and haute cuisine. This […]
How Fermentation Is Used At No. 9 Park
Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) and Scott Jones (the chef de cuisine at No. 9 Park) explore the relationship […]