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Ada's Technical Books

  • User Experience Book Club: July 2017-December 2017

    User Experience Book Club: July 2017-December 2017

    The User Experience Book Club meets on the second Thursday of the month at 7pm. Good Charts Scott Berinato July 13th Flow Mihaly Csikszentmihalyi August 10th How to Make Sense of Any Mess Abby Covert September 14th About Face Alan Cooper October 12t…
    - 58 days ago, 29 May 17, 6:20pm -
  • Computer Science Book Club: March – August 2017

    Computer Science Book Club: March – August 2017

    The Computer Science Book Club is where the experienced and non-experts alike read and discuss important and popular books in computer science that blend broad topics in the subject with nuts and bolt engineering, history, and philosophy. The goal is…
    - 3 Mar 17, 3:01pm -
  • User Experience Book Club: January – June 2017

    User Experience Book Club: January – June 2017

    The User Experience Book Club meets on the second Thursday of the month at 7pm. UX Strategy Jamie Levy January 12th Change by Design Tim Brown February 9th Just Enough Research Erika Hall March 9th Designing Interface Animation Val Head April 13th…
    - 12 Dec 16, 3:10pm -
  • Science Fiction & Science Fact Book Club Reading List: October 2016 – August 2017

    Science Fiction & Science Fact Book Club Reading List: October 2016 – August 2017

    The Science Fiction and Science Fact book club will meet once every two months.  Each meeting will have two books assigned for it, a fiction and non-fiction book, about a similar topic.  You are not required to read both books but they will both be…
    - 3 Aug 16, 7:28pm -
  • Classics of Science Fiction Book Club Reading List: September 2016 – August 2017

    Classics of Science Fiction Book Club Reading List: September 2016 – August 2017

    The Classics of Science Fiction book club reads a variety of books that are, should be, could be, or might (arguably) one day be considered classics of the science fiction genre. We typically meet the third Thursday of the month at 7pm, though meetin…
    - 22 Jul 16, 1:24pm -
  • 21st Century Book Club List: September 2016 – August 2017

    21st Century Book Club List: September 2016 – August 2017

    The 21st Century Science Fiction Book Club is exploring authors of contemporary science fiction. We typically meet the fourth Tuesday of the month at 7pm. Click here to sign up for the mailing list through which you will receive monthly email reminde…
    - 18 Jul 16, 7:05pm -
  • Computer Science Book Club Reading List: August 2016 – February 2017

    Computer Science Book Club Reading List: August 2016 – February 2017

    The Computer Science Book Club is where the experienced and non-experts alike read and discuss important and popular books in computer science that blend broad topics in the subject with nuts and bolt engineering, history, and philosophy. The goal is…
    - 11 Jul 16, 2:19pm -
  • Graphic Novel Book Club Reading List

    Graphic Novel Book Club Reading List

    The Graphic Novel Book Club meets on the second Tuesday of the month at 7pm. Ghost World Daniel Clowes, Chris Ware May 10th, 2016 Paper Girls Cliff K. Chiang, Brian K. Vaughan, Matt Wilson June 22nd, 2016 League of Extraordinary Gentlemen Vol 1 All…
    - 13 May 16, 1:56pm -
  • User Experience Book Club Reading List: January-December 2016

    User Experience Book Club Reading List: January-December 2016

    The User Experience Book Club meets on the fourth Thursday of the month at 7pm. Don’t Make Me Think Steve Krug January 28th, 2016 Articulating Design Decisions Tom Greever February 16th, 2016 Designing for Interaction Dan Saffer March 24th, 2016…
    - 4 Jan 16, 10:35pm -
  • Classics of Science Fiction Book Club Review: Theodore Savage

    Classics of Science Fiction Book Club Review: Theodore Savage

    On Thursday, November 19th, the Classics of Science Fiction Book Club met and discussed Cicely Hamilton’s Theodore Savage: A Story of the Past or the Future. Hamilton’s 1922 classic could be thought of as an alternative historical narrative about…
    - 29 Nov 15, 6:52pm -

Food Politics

  • newUh oh: Papayas with Salmonella

    Uh oh: Papayas with Salmonella

    First cantaloupe, now papayas. The CDC has opened up a homepage on Salmonella infections associated with eating Yellow Maradol Papayas. Here’s the count so far: 47 Cases 12 States 12 Hospitalizations 1 Deaths Food Safety News has the story.  And p…
    - 5 hours ago, 26 Jul 17, 9:02am -
  • What’s the story on phthalates in Mac & Cheese?
    A reporter asks: I was wondering if you could share your thoughts with me about the new study finding phthalates in boxed Mac & Cheese.  Should consumers be afraid of just Mac & Cheese, considering phthalates are ubiquitous and found in almost ever…
    - 1 day ago, 25 Jul 17, 9:34am -
  • The food industry vs. menu labeling: the saga continues
    Remember menu labeling?  The idea started in New York City in 2008.  Here is one of my early posts on it.  My point in mentioning this: if you care about such things, menu labeling is useful, fun, and effective if you pay attention to it. Despite…
    - 2 days ago, 24 Jul 17, 9:23am -
  • Healthy Food America’s resources for advocates
    Healthy Food America is relatively new on the food advocacy scene but I am always impressed by the useful resources it produces. It is my go-to place for information about soda taxes and other ways to reduce sugars and sugary drinks. It offers, for e…
    - 5 days ago, 21 Jul 17, 9:30am -
  • Water: With added hydrogen, oxygen, or adjusted acidity
    I received this inquiry from a reporter wanting a comment: Hi, Marion, I’m doing a story about the trend of waters that claim to have extra health benefits because of their added “molecular oxygen” or “molecular hydrogen.” Another reporter…
    - 7 days ago, 19 Jul 17, 9:11am -
  • Vatican says bread for Eucharist cannot be gluten-free
    Food politics generally doesn’t usually get into matters of religion, but sometimes has to.   Today’s issue is whether bread for the Catholic Eucharist can be gluten-free. No, it can’t. As the New York Times explains, The unleavened bread that…
    - 8 days ago, 18 Jul 17, 9:23am -
  • Food-Navigator-USA Special Edition: Paleo Diets
    Here’s another one of this site’s roundup of articles on specific topics, written from the perspective of food companies.  Paleo sells. Special Edition: Paleo: Fad, Trend, or Movement? Definitions vary, but most advocates of the Paleo diet think…
    - 9 days ago, 17 Jul 17, 9:04am -
  • Do memory supplements help boost memory (oh how I wish)
    The Government Accountability Office (GAO) has a new report out calling for better federal oversight of memory supplements. These are a growing market with sales estimated at $643 million in 2015, almost double since 2006. FDA and FTC share oversight…
    - 12 days ago, 14 Jul 17, 9:58am -
  • The fight over non-milk “milk”: the dairy industry plus FDA vs. soy producers and USDA
    All those non-milk “milks’ in the dairy section—soy, almond, cashew, hazelnut, pumpkin seed, flax, hemp, coconut—make the dairy industry unhappy.  Milk says the FDA, is the “lacteal secretion” from cows. Government agencies can’t agree…
    - 14 days ago, 12 Jul 17, 9:42am -
  • How the GMO industry gets journalists to buy its messages
    Monsanto’s corporate behavior has been so counterproductive that it has damaged the reputation of the entire food biotechnology industry (I document this in Safe Food: The Politics of Food Safety). What to do? How about convincing journalists that…
    - 15 days ago, 11 Jul 17, 9:35am -

Honest Cooking

  • newAll About Moringa

    All About Moringa

    It's time to learn about moringa. The leafy tree, dehydrated to a powder form, that is a complete plant protein with even more nutrients than kale. Plus, learn how to make moringa chocolates.The post All About Moringa appeared first on Honest Cookin…
    - 5 hours ago, 26 Jul 17, 9:00am -
  • new5 Campfire-Ready Recipes

    5 Campfire-Ready Recipes

    Headed to the great outdoors? Check out these campfire-ready recipes to keep you fueled.The post 5 Campfire-Ready Recipes appeared first on Honest Cooking.
    - 5 hours ago, 26 Jul 17, 9:00am -
  • newChili Oil Wontons

    Chili Oil Wontons

    These pork-filled wontons are doused in chili oil and vinegar sauce to be a tangy, spicy, juicy bite we can't get enough of.The post Chili Oil Wontons appeared first on Honest Cooking.
    - 5 hours ago, 26 Jul 17, 9:00am -
  • newThe Flying Cock: Rustic Pub in Murray Hill NYC

    The Flying Cock: Rustic Pub in Murray Hill NYC

    Princess themed cocktails and the "lit" brunch menu are only a few reasons why the Murray Hill pub, the Flying Cock should be on your radar for the seasonThe post The Flying Cock: Rustic Pub in Murray Hill NYC appeared first on Honest Cooking.
    - 5 hours ago, 26 Jul 17, 9:00am -
  • newPaneer Tikka Skewers

    Paneer Tikka Skewers

    Paneer Tikka is a favorite appetizer served throughout India, marinated in a spiced yogurt.The post Paneer Tikka Skewers appeared first on Honest Cooking.
    - 5 hours ago, 26 Jul 17, 9:00am -
  • Mascarpone White Chocolate Cappuccino Semifreddo

    Mascarpone White Chocolate Cappuccino Semifreddo

    Chill out with this no-churn, super easy mascarpone white chocolate cappuccino semifreddo that tastes like a creamy frozen mousse with a jolt of cappuccino.The post Mascarpone White Chocolate Cappuccino Semifreddo appeared first on Honest Cooking.
    - 1 day ago, 25 Jul 17, 9:59am -
  • Where to Find the Best Bulgogi in LA
    If you love the mouth-watering, thinly cut grilled bulgogi meats, then this guide is for you. Here are the best spots for bulgogi in LA.The post Where to Find the Best Bulgogi in LA appeared first on Honest Cooking.
    - 1 day ago, 25 Jul 17, 9:00am -
  • Veggie-Loaded Watermelon Gazpacho

    Veggie-Loaded Watermelon Gazpacho

    Cool, refreshing and loaded with vegetables and watermelon, this hydrating watermelon gazpacho is surprisingly filling and the perfect slurp on a hot day.The post Veggie-Loaded Watermelon Gazpacho appeared first on Honest Cooking.
    - 1 day ago, 25 Jul 17, 9:00am -
  • Golden Teas, Green Lattes and Other Trendy Refreshments At Pure Leaf Tea House NYC

    Golden Teas, Green Lattes and Other Trendy Refreshments At Pure Leaf Tea House NYC

    Pure Leaf Tea, the premium tea brand opened a pop up store in Soho, New York. Offering Golden Teas, Green Lattes and Other Refreshments.The post Golden Teas, Green Lattes and Other Trendy Refreshments At Pure Leaf Tea House NYC appeared first on Hon…
    - 1 day ago, 25 Jul 17, 9:00am -
  • The Best Savory Summer Fruit Salads

    The Best Savory Summer Fruit Salads

    Brighten up your week with these sweet-savory summer fruit salad recipes, all packed with summer’s finest—fresh berries, juicy melon and ripe peaches. A host of vibrant, refreshing combinations to see you through the entire season.The post The B…
    - 1 day ago, 25 Jul 17, 9:00am -

It's Not F***ing Rocket Science

Khymos

  • Ginger milk curd

    Ginger milk curd

    With only 3 ingredients you can make a tasty gel within minutes. The gel is very fragile and easily “looses” liquid, in this case whey, which is seen as a clear drop under the spoon. This loss of liquid from a gel is known as syneresis. Some week…
    - 24 Feb 14, 3:02pm -
  • Texture updated and available for download

    Texture updated and available for download

    I’m happy to announce that a major update of “Texture – A hydrocolloid recipe collection” is now available for download. Version 3.0 of Texture features many new recipes, , more pictures (A big THANK YOU to all contributing photographers!), a…
    - 14 Feb 14, 8:12pm -
  • Volume-to-weight calculator for the kitchen

    Volume-to-weight calculator for the kitchen

    Vintage Glasbake Measuring Cup by Gerrilynn Nunley Despite the fact that the U.S. Metric Association have advocated metrication for nearly 100 years, many cookbooks still use US customary weights and volume measures. When following a recipe calling f…
    - 23 Jan 14, 4:13pm -
  • Brining salmon to avoid formation of white exudate

    Brining salmon to avoid formation of white exudate

    Avoid the white exudate (left) by brining salmon (right) prior to cooking Salmon is a wonderful fish that can be prepared at nearly any temperature between raw (as in sushi) and fully cooked. In between these extremes lies a range of temperatures tha…
    - 5 Jan 14, 2:59pm -
  • Notable new books from 2013

    Notable new books from 2013

    Browsing through books published in the last year (+ some from 2012), these are the ones I found particularly interesting in the field of food and science: Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked…
    - 1 Jan 14, 5:08am -
  • “Texture” to be updated

    “Texture” to be updated


    - 29 Dec 13, 8:04pm -
  • Merry Christmas to all geeks

    Merry Christmas to all geeks

    Some say 2012 was the year when 3D printing hit the mass market. Well, here’s my small contribution based on my own christmas tree design as well as the classical Penrose kite and dart. (I know. It’s 2013 now, but the cookie cutters were actually…
    - 19 Dec 13, 6:28pm -
  • Nordic food lab

    Nordic food lab

    Tables set and decorated for the best lunch at a scientific conference ever! I mentioned in my blog post on “The Emerging Science of Gastrophysics” symposium held at the Royal Danish Academy of Sciences and Letters in Copenhagen that…
    - 9 Jan 13, 5:55pm -
  • Harvard science & cooking lectures 2012

    Harvard science & cooking lectures 2012


    - 16 Sep 12, 6:02pm -
  • TGRWT #22 round-up

    TGRWT #22 round-up

    There were 7 entries in total for TGRWT #22 where the challenge was to cook with raisin and one or more ingredients from the flavor pairing tree of raisin from foodpairing.com shown above. Here’s the round-up with pictures and comments. Click the…
    - 16 Sep 12, 5:24pm -

Modernist Cuisine

  • A First Look: New Content from Modernist Bread

    A First Look: New Content from Modernist Bread

    There are less than six months until Modernist Bread goes on sale—it will be in bookstores by November 7th—and we’ve hit a lot of milestones since our last post. (We’re happy to report that pages are being printed as you read this post.) Toda…
    - 35 days ago, 21 Jun 17, 1:35pm -
  • Introducing the Modernist Cuisine Gallery

    Introducing the Modernist Cuisine Gallery

    We’ve always done things a little differently at Modernist Cuisine. We self-publish so that we can make books in our own, and undeniably huge, way. It’s an experiment that has allowed readers to see food as we do—as something that is endlessly…
    - 1 Mar 17, 10:00am -
  • We’re Still Baking: Modernist Bread Updates

    We’re Still Baking: Modernist Bread Updates

    Modernist Bread has come a long way since our last update in September. In the months since then, we’ve added another 200 pages—the total is now around 2,500 pages—in the process of finalizing chapters. We’re excited to share all that we’ve…
    - 24 Feb 17, 11:30am -
  • Gift Guide 2016: Gear up for Bread

    Gift Guide 2016: Gear up for Bread

    This year the idea for our gift guide came from our community. In the months after preorders for Modernist Bread began, many of you have asked us what gear you will need to begin baking through the book when it arrives. We’ve put together this guid…
    - 6 Dec 16, 1:00pm -
  • Modernist Bread preorders begin today!

    Modernist Bread preorders begin today!

    Last spring we revealed news about the scope and size of our upcoming book, Modernist Bread: The Art and Science. With five full volumes and a kitchen manual, this enormous tome will be almost the exact size (and weight) of Modernist Cuisine: The Art…
    - 27 Sep 16, 11:10am -
In The Lights PR
In The Lights PR
In The Lights PR
In The Lights PR

Molecular Gastronomy

  • The Science Behind Eggs

    The Science Behind Eggs

    Depending on the recipe, most baked goods require the use of eggs. Believe it or not, eggs serve a crucial role in many recipes, but cooking the perfect egg often proves to be a difficult task. This one simple ingredients … Continue reading →
    - 21 Jan 13, 1:50am -
  • Yeast in All its Glory

    Yeast in All its Glory

    Once you step into a kitchen, the baker becomes the chemist and the recipe the experiment. In the following, we will explore the relationship of yeast to the staple of baked goods, bread. The baker combines flour, yeast, liquid, and … Continue read…
    - 4 Dec 12, 4:21pm -
  • How Does High Altitude Affect Baking?

    How Does High Altitude Affect Baking?

    As with any amateur baker hoping to rise in the ranks and finally trade in that Easy-Bake oven for the real thing, one must master the manipulation of temperatures, moisture levels, and precise ingredient measurements, whose slight deviation from ide…
    - 2 Dec 12, 7:36pm -
  • Scientific Ice Cream

    Scientific Ice Cream

    “It’s NEVER too cold for ice cream.” -Anonymous Have you ever wondered how making ice cream the old-fashioned way actually works? Well, let’s say one night, you put both a water bottle and a container of vanilla ice cream in … Continue read…
    - 30 Nov 12, 1:19pm -
  • How to Bake a Cookie – In Terms of Chemistry

    How to Bake a Cookie – In Terms of Chemistry

    Baking a cookie is pretty simple. You can either buy pre-made cookie dough and just place little balls of the dough in the oven, or you can make cookie dough from scratch then bake it. However, did you ever look … Continue reading →
    - 25 Nov 12, 6:00pm -
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