Scott Jones and Benjamin Wolfe

Benjamin is an assistant professor at Tufts University. He studies the microbes that give delicious flavors to cheese and other fermented foods. He works with cheesemakers, salami producers, chefs, and hobbyists to understand the burgeoning world of fermented foods. He is a regular contributor to Lucky Peach magazine, and has been profiled in Mental Floss, Edible Boston, and the Boston Globe. | Scott is the chef de cuisine at Menton, Boston's only Relais and Chateaux Property. He trained as a biochemist at Harvard until leaving academia and pursuing his love for cooking. He began at Chef Barbara Lynch's No. 9 Park, where he became the chef de cuisine after three and a half years. Now at Menton, Scott uses fermentation and his understanding of biology to inform his style of cooking, firmly rooted in French techniques with Italian sensibilities.

Spilling the Beans

Why a truly great mocha is a little bit rotten.

By Scott Jones and Benjamin Wolfe

Miso en Place

Benjamin Wolfe and Scott Jones reveal the science behind making miso.

By Scott Jones and Benjamin Wolfe

Sour Notes

We reveal the science behind what we eat and drink.

By Scott Jones and Benjamin Wolfe

Five Tenets of Pairing Food With Science

This week’s Chefology post.

By Scott Jones and Benjamin Wolfe

Chefology: There Might Be Bacteria in Your Artisan Sea Salt

Who are these critters living in your salt, and should they be cause for alarm?

By Scott Jones and Benjamin Wolfe

Chefology: The Parallel Lives of Chefs and Scientists

Both involve making little money while busting your butt in school.

By Scott Jones and Benjamin Wolfe

Strawberries, Soy, and Cockroach Sex

Strangely enough, in the food world, they all have something in common.

By Scott Jones and Benjamin Wolfe

Chefology: Truffles, Demystified

From truffle sex to truffles in Harvard Yard, all you ever needed to know about truffles.

By Scott Jones and Benjamin Wolfe

Chefology: The Science of Sherry

Inside the fascinating production of one of the world’s most poorly understood wines.

By Scott Jones and Benjamin Wolfe

Chefology: Rethinking the Cucumber

There are many more cucumbers than your average English variety. Here, a primer.

By Scott Jones and Benjamin Wolfe

Chefology: Plankton

Get to know the latest “spice” from the sea.

By Scott Jones and Benjamin Wolfe

Chefology: All About Mushrooms

Understanding the ecology of the mushrooms can play a big role in the narrative that ties together a dish.

By Scott Jones and Benjamin Wolfe

Chefology: All About Koji

Learn about how mold becomes a marinade at No. 9 Park.

By Scott Jones and Benjamin Wolfe

Chefology: How Fermentation is Used at No. 9 Park

A new series on science and cooking.

By Scott Jones and Benjamin Wolfe