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.

Summer truffleSMALL

Chefology: Truffles, Demystified

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

barrels stacked

Chefology: The Science of Sherry

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