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The difference between an enthusiastic amateur and a master chef is all in the technique. Want to learn how to use that fancy chef knife you bought? Need an explanation of braising? This is the place.

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Culinary News

Internet of Things, Meet the Kitchen.

by The Culinary Exchange | May 22, 2015

If you've been even slightly paying attention to the news over the last twelve months, you're almost definitely been introduced to the term "Internet of Things". From smart door locks that can be unlocked from a phone app to connected kitchen scales that sync up to a...

Dinner is Served: Is Quorn, Soylent, and Lab Meat the Future of Food?

by The Culinary Exchange | May 21, 2015

All week long we've been talking about what the Kitchen of the Future might look like - what types of chefwear we'll be standard issue, how science might expand our food options, and how seemingly unrelated insects play a HUGE role in the economics of food. What we...

How The Bee Will Determine The Future of the Food Ecosystem

by The Culinary Exchange | May 20, 2015

You may have noticed something over the last several years worth of summers - a certain lack of buzz as the weather gets warmer and flowers begin to bloom. If you take honey in your tea, you may have felt that deafening silence at the grocery, where the price of honey...

What is Food Engineering and Why Should I Care?

by The Culinary Exchange | May 19, 2015

Food engineering is a really misunderstood term in today's world of ongoing buzz on GMOs, farming pesticides, and other topics that tie into genetically modified foods. As a food scientist myself, I always find myself trying to participate in the conversation around...

The Future of Chefware: A Fashionista In The Kitchen

by Roberta Donato | May 18, 2015

Roberta Donato is a Brazilian apparel designer, with 6+ years experience in the action sports and high-end swimwear industry and is an avid lover of ‘smart fabrics’. Having lived in places such as London, Sydney, Rio and California she is able to be...

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