About
I make science fun through food and cooking. Bite-Size Cooking Science series Tuesdays and Thursdays every week.
The philosophy of my channel in a nutshell:
1. Science is for everyone who wants to learn.
2. You don’t need fancy kitchens/ingredients/tools to make amazing food at home.
3. Cooking is about having fun, being curious, and paying attention to the little things that can make all the difference.
About me:
Formerly a Stanford-trained biology researcher and health-tech communications professional, I am a content creator who learned everything about food and cooking from resources like Harold McGee’s On Food and Cooking and Kenji Lopez-Alt’s The Food Lab...and most notably lots of trial and error at home. In my videos, I share the why's behind everyday cooking, to help you feel confident in the kitchen, save time and money, and ultimately enjoy making the dishes you love.
I make science fun through food and cooking. Bite-Size Cooking Science series Tuesdays and Thursdays every week.
The philosophy of my channel in a nutshell:
1. Science is for everyone who wants to learn.
2. You don’t need fancy kitchens/ingredients/tools to make amazing food at home.
3. Cooking is about having fun, being curious, and paying attention to the little things that can make all the difference.
About me:
Formerly a Stanford-trained biology researcher and health-tech communications professional, I am a content creator who learned everything about food and cooking from resources like Harold McGee’s On Food and Cooking and Kenji Lopez-Alt’s The Food Lab...and most notably lots of trial and error at home. In my videos, I share the why's behind everyday cooking, to help you feel confident in the kitchen, save time and money, and ultimately enjoy making the dishes you love.