As a founder of Experiment.com, I just want to say that food is such a fantastic library for small science experimentation. What used to live in cook books and secretive restaurant storage rooms as scribbled recipes has changed because of the internet, we can now try so much more and share it so much more widely than before.

It's mind-boggling how deep these new online communities around barbeque, cheesemaking, or sour beer brewing (shoutout to milk the funk) can get, where at a certain point, there's a scientific breakdown of the variables involved. This sort of food science blends anthropology, biology, marketing, and engineering. It's so much fun.