Chefology Archives - Boston Magazine

Chefology

Restaurants

Spilling the Beans

Why a truly great mocha is a little bit rotten.

Restaurants

Miso en Place

Benjamin Wolfe and Scott Jones reveal the science behind how to make miso.

Restaurants

Sour Notes: The Science Behind the Sour Beer Craze

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.

Restaurants

Chefology: The Five Tenets of Pairing Food With Science

In cooking and in science, finding connections between ingredients and data points is a common goal. In science, there is a somewhat rational basis for […]

Restaurants

Chefology: There Might Be Bacteria in Your Artisan Sea Salt

Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) and Scott Jones (the chef de cuisine at No. 9 Park) explore the relationship between biology and haute cuisine. This […]

Restaurants

Chefology: The Parallel Lives of Chefs and Scientists

Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) and Scott Jones (the chef de cuisine at No. 9 Park) explore the relationship between biology and haute cuisine. This […]

Restaurants

Chefology: On Strawberries, Soy, and Cockroach Sex

Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) and Scott Jones (the chef de cuisine at No. 9 Park) explore the relationship between biology and haute cuisine. This […]

Restaurants

Chefology: Truffles, Demystified

Now that we’re in the throes of truffle season, chefs and servers are busy shaving slices of fungal gold on dishes all over town. To […]

Restaurants

Chefology: The Science of Sherry

If your grandma’s sweet nightcap is the first thing that comes to mind when you see sherry on a wine list, think again. While sherry remains […]

Restaurants

Chefology: Rethinking the Cucumber

Summer is long gone, and cold nights have begun to settle in for good. As we put our community garden plot to rest for the […]

Restaurants

Chefology: Plankton, a Microscopic Spice of the Sea

The diversity of life in the world’s oceans provides chefs with an incredible palette of flavors. From the salty melon essence of Kumamoto oysters to […]

Restaurants

Chefology: Nature’s Three Ways to Make a Delicious Mushroom

Mycologists don’t have a lot going for them in terms of woo factor. They tend to hang out in dark stuffy rooms with cabinets full […]

Restaurants

Chefology: How Koji—or Mold— Can Become a Marinade

Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) andScott Jones (the chef de cuisine at No. 9 Park) explore the relationship between biology and haute cuisine. This […]

Restaurants

How Fermentation Is Used At No. 9 Park

Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) and Scott Jones (the chef de cuisine at No. 9 Park) explore the relationship […]