Chris Loss
Chris Loss is a culinary scientist based in New York, US
OpinionUsing microbes to explore new flavours
Microbes are often enemies in the kitchen, but when used can add new dimensions to cooking
OpinionWhy pain is part of making food delicious
The reason we love eating irritants like chillis and ginger
OpinionWhy science says you should brine your Christmas turkey
Unlock the flavour hidden in your roast with this delicious recipe