I write about the science of food and cooking: where our foods come from, what they are and what they're made of, and how cooking transforms them. The second edition of my book On Food & Cooking: The Science & Lore of the Kitchen was published in 2004. Many food professionals and food lovers rely on it for a deeper understanding of their craft and their pleasure. I also write a monthly column, The Curious Cook, for the New York Times. On this site you can find out more about On Food & Cooking, about me, and about new developments in the science of food and cooking. There's also a page devoted to my sister and first illustrator, Ann McGee Kurz.

May, 2008: I've put together several pages of information about the Erice Workshops in Molecular and Physical Gastronomy, which ran from 1992 to 2004. To learn more about the origins and influence of the Erice workshops, begin here .