Chefology

Spilling the Beans

Why a truly great mocha is a little bit rotten.

Miso en Place

Benjamin Wolfe, a microbiologist at Tufts University, and his husband, Scott Jones, the chef de cuisine at Menton, reveal the science behind what we eat and drink.

Sour Notes: The Science Behind the Sour Beer Craze

In this new bimonthly ­column, Benjamin Wolfe, a microbiologist at Tufts University, and his husband, Scott Jones, the chef de cuisine at Menton, reveal the science behind what we eat and drink.

Chefology: Truffles, Demystified

From truffle sex to truffles in Harvard Yard, here's everything you ever needed to know about the prized fungi.

Chefology: The Science of Sherry

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

Chefology: Rethinking the Cucumber

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