PinnedBryan Quoc Le, PhDThe Real Tastemakers Behind Artificial FlavorsAnd why strawberry flavoring doesn’t really taste like strawberries·6 min read·Nov 9, 2018--4--4
PinnedBryan Quoc Le, PhDInstant RamenAnd the journey to modern-day flavor enhancers.8 min read·Oct 10, 2018----
PinnedBryan Quoc Le, PhDinHeatedThere’s Nothing ‘Vanilla’ About VanillaIt may seem a bland, standard flavor, but its history is deliciously rich·6 min read·Oct 20, 2018--9--9
Bryan Quoc Le, PhDFood Science Question #151 — VinegarsQ: Is There a Real Difference Between Vinegars?3 min read·Dec 18, 2020----
Bryan Quoc Le, PhDWhat I Learned through My Three-Year Journey from Beginner to Published AuthorIt took guts, skill, and a lot of luck. But I never expected to be a published author at this age.·8 min read·May 31, 2020----
Bryan Quoc Le, PhDHow to Make a Virus-Killing Copper Spray Using PenniesYou’ve heard that copper has the ability to stop viruses. This is how you harness its power.·4 min read·Apr 6, 2020--2--2
Bryan Quoc Le, PhDHow Can We Recycle the World’s Food Supply? It Might Involve Leftovers.$37 billion worth of food waste in the United States is edible leftovers. There’s a way to deal with it.·11 min read·Jan 9, 2020--1--1
Bryan Quoc Le, PhDFood, Fire, and the Human BrainYou are what you eat, or so the old adage goes.·9 min read·Nov 17, 2018--2--2
Bryan Quoc Le, PhDOn the Human Right to Healthy FoodFood processing was once designed to save lives. Now that technology has spawned a junk food machine that exports poor health to the world.·8 min read·Nov 12, 2018----
Bryan Quoc Le, PhDMustard — From Monasteries to Mad MoneyThis humble spread has been making serious waves throughout time.·8 min read·Nov 5, 2018--1--1