In a recent NY Times article, Chef Andrew Zimmern points out the chefs never use Teflon pans, because they don’t need them. These non-stick pans are safe and work fine UNTIL the coating starts to disintegrate or is overheated. In both of those cases, you are then exposed to the poly-fluoro alkyls (PFAS) that have … Continue reading Toss out your Teflon pans!→| Food Science Institute
This delicious scone variation produces a softer textured scone, almost like a little cake. They are more delicate, and you can eat them with a fork while hot, or by hand when cool. I got this reci…| Food Science Institute
1 post published by James Cooper during September 2025| Food Science Institute
A week or two ago, the New York Times published a recipe for Sam Yoo’s Golden Diner Pancakes, fabulous, tall pancakes served with a fruit compote and honey-butter syrup and topping. The recipe was …| Food Science Institute
This delicious, but fairly simple, recipe is derived from one by Julia Child in MTAOFC vol1. We make it as a “company dish” all the time, and the results are really impressive, considering you can …| Food Science Institute
Remember ice cream sodas? No? Long before there were ice cream scoop shops, there were soda fountains, where they made a lot of more elaborate ice cream dishes, including ice cream sodas. They are …| Food Science Institute
Sly Bandit has been operating in their South Wilton location (14 Danbury Rd) since last summer, and we finally got a chance to visit it last Sunday night. The ground floor is the actual brewery: the pub is upstairs. And yes, there is an elevator. The beer list changes almost daily: here is the list … Continue reading Sly Bandit — Wilton’s own brew pub→| Food Science Institute
Last night, A Taste of Wilton returned, sponsored by the Wilton Chamber of Commerce, with restaurants and vendors displaying their foods for tasting in the lobby of the very new Riverside apartment building at 141 Danbury Rd. (We swear it wasn’t there yesterday!) We took quite a passel of pictures of most of the exhibits, … Continue reading A Taste of Wilton returns→| Food Science Institute
The Roundabout Theatre Company’s production of Pirates! The Penzance Musical opened April 4th. We saw it last night, April 16, and it will run until July 27. Rather than producing Gilbert and Sullivan’s Pirates of Penzance, the producers elected to create a “re-imagining” of Pirates, setting it in New Orleans in 1880. The new dialog … Continue reading The Pirates of Why?→| Food Science Institute
I recently received Lady Bird Johnson’s recipe for Buttermilk Pie from History by Mail and had to try it out. This pie was made regularly by their private chef Zephyr Wright in the White House, but the recipe is from Lady Bird’s family. If you look around the internet for buttermilk pie recipes, you will … Continue reading Lady Bird’s Buttermilk Pie→| Food Science Institute
As we explained in our previous article, cacio e pepe is a beloved Roman dish made of pasta, pecorino romano cheese, some pasta water and pepper. We explained the research of Giacomo Bertolucci et. el., who determined that most recipes don’t have enough starch in their pasta water to prevent the cheese from clumping. Instead, … Continue reading Cacio e pepe made simpler→| Food Science Institute
Bonnie Garmus’s novel Lessons in Chemistry has been wildly popular since its 2022 publication, and praised by nearly everybody. The story of Elizabeth Zott, a Master’s student at UCLA who was attac…| Food Science Institute
