The geek can’t just fix your computer. He has a thing or two to say about your cooking, too.

Read Andreas’ Washington Post article about Cooking for Geeks here

There are good reasons to love tough cuts of meat too. You just got to care for them a little more.

Read Andreas’ Washington Post article here

Simply put, Nathan Myhrvold’s six-volume master work is the most useful cookbook you’ll probably never cook from.

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There is something about the word “margarine” that does not go down so well in polite society. But what if you make your own margarine?

Read Andreas’ Washington Post article here

One of the smartest things humans ever did was to learn how to master fire. Still, raw food offers many pleasures.

Read Andreas Washington Post Article here

Can new classics be invented? The scientist Hervé This certainly thinks so. His new emulsion sauce, the Sauce Kientzheim, is a combination of hollandaise, mayonnaise with the rich flavors of browned butter.

Read Andreas’ Washington Post article here.