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.
Marion Nestle
Adjo Honsou
J. Kenji López-Alt
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, and many resources.
We also have complete course in food science, hosted by the American Culinary Federation. That is a paid course, but we offer scholarships based on need.
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 or apply for a scholarship, please contact us.
Chef Michael and Harold had an extemporaneous discussion on what the meaning of the word “flavor” should be, prompted by different meanings in the scientific community. This is a somewhat technical discussion,...
This is the recording of a talk Chef Silver gave at the Research Chefs Association national convention in Denver (2026). The talk covers: what umami is, how taste receptors work, umami and...
This is a 40-hour, self-paced course on Culinology (restaurant and commercial food production) that was created for the Research Chefs Association and the American Culinary Federation. It is designed for people who...
Dr. Marion Nestle and Michael discuss how food companies influence people’s food choices and control goverment regulations of foods and supplements. They also talk about how companies like Bonsucro circumvent regulations, why sustainability isn’t part of the political discussion, GLP-1 drugs, the Farm Bill, and why ice cream is such an important part of your diet.
Dr. Harold McGee’s is the world’s most well-known and respected writer on food science. In this discussion, we focus on how people smell (food), and Harold reveals how we can improve our sense of smell and our enjoyment of food, along with many other great-smelling topics.
Best-selling author and expert on outdoor cooking discusses science-based approaches to cooking that will greatly improve your outdoor cooking game. If you ever grill and barbecue, you should watch this interview.
