McGee On Food & Cooking
Harold McGeeA longtime curious cook shares morsels of emerging kitchen science
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 4 | Subscribers | Read | haroldmcgee.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
The virtues of less-than-fresh fish
Most of the time, for most cooks preparing most fish, freshest is best. Fish flesh is more delicate and perishable than the meats of land animals. It develops strong and unpleasant smells long before it actually spoils. Hence the usual advi...
One more note on eggs
I came across the inside-out egg just a couple of years ago. It was developed in Japan nearly 250 years ago and revived around 2010. It’s a novelty preparation, and at first glance a puzzler: how can you get the white and yolk in an egg to ...
Eggs again, old and new: whipping whites
When I was finishing up the first edition of On Food & Cooking in the early 1980s, my small advance was long gone, and I needed to find public-domain illustrations to supplement my sister Ann’s line drawings. I browsed in the pioneering 18t...
Welcome to my experiment
Hello readers: Thanks for coming to take a look! And to the couple hundred of you who signed on before this first post, thanks for your patience during the months it’s taken me to get organized.
Authors
The writers behind this newsletter.
Writer on kitchen science & smells of the world: 'On Food & Cooking' & 'Nose Dive'
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