PinnedBryan Quoc Le, PhDThe Real Tastemakers Behind Artificial FlavorsAnd why strawberry flavoring doesn’t really taste like strawberriesNov 9, 20184Nov 9, 20184
PinnedBryan Quoc Le, PhDInstant RamenAnd the journey to modern-day flavor enhancers.Oct 10, 2018Oct 10, 2018
PinnedBryan Quoc Le, PhDinHeatedThere’s Nothing ‘Vanilla’ About VanillaIt may seem a bland, standard flavor, but its history is deliciously richOct 20, 20189Oct 20, 20189
Bryan Quoc Le, PhDFood Science Question #151 — VinegarsQ: Is There a Real Difference Between Vinegars?Dec 18, 2020Dec 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.May 31, 2020May 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.Apr 6, 20202Apr 6, 20202
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.Jan 9, 20201Jan 9, 20201
Bryan Quoc Le, PhDFood, Fire, and the Human BrainYou are what you eat, or so the old adage goes.Nov 17, 20182Nov 17, 20182
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.Nov 12, 2018Nov 12, 2018
Bryan Quoc Le, PhDMustard — From Monasteries to Mad MoneyThis humble spread has been making serious waves throughout time.Nov 5, 20181Nov 5, 20181
