Facts of Flavor: A Series

I’m starting an ongoing series of posts I’m going to call “Facts of Flavor”.  I want to dig a little deeper into good culinary techniques and talk about how good technique creates great tasting food, with an emphasis on how we can use good technique to create healthy food, as well as the occasional treat.

Here are some of the topics I plan to cover

  1. How the human body senses taste and flavor, and how the two interact
  2. Just enough organic chemistry technique to understand some of the things that happen as we cook
  3. The roles that different foods play as we cook
  4. The scientific basis of good technique
  5. Whatever else seems to fit

I’m hopeful to come up with some fun experiments you can do to see the difference that technique can make as well.  I’ll be kicking the whole thing off in the next few days by starting to talk about our sense of taste.

I hope you’re having a great holiday season, and that you follow it up with a happy new year! Stay tuned!


Well, my paying work managed to drag me away from this project for almost six months.  It’s time to get back on track.  I hope to have my first recipe up within the week.   I’m also going to begin blogging on current events in nutrition.

For my work on this site, I developed a recipe analysis tool in LibreOffice, an open source office suite.  I really like LibreOffice and work in it regularly, but it occurred to me that if I drew a Venn Diagram of the people who would be interested in my work in nutrition informatics and the people who use open source software, the overlap would be very small.  In order to make my work more accessible, decided to rebuild the tool in MS Office.

I’m hopeful that, once the tool is complete:

  1. It will be useful (or at least interesting) to others
  2. It will serve as a prototype for my efforts to develop a recipe analysis application

If all goes as planned, I’ll be posting again shortly.

Work in Progress – Hummus

When I firstsed started planning this blog, I thought I would be ready to start posting content very quickly.  It turns out that there was a lot more work for me to do than I originally realized.  I am planning to do a series on hummus, starting with a very basic hummus recipe and then providing a number of variations to demonstrate different cooking techniques and how the nutrition values are or are not altered.

So far, I’ve done some really good test kitchen work on the hummus recipe and ran into a significant need to work on formatting and tooling for the recipes and nutrition information.  I hope to resolve both issues shortly and then begin posting the series.  I’m hopeful to also further develop the blog so that I can talk about the process of recipe development and nutritional analysis withou having it right on the front page.

Due to my work schedule, I won’t have a lot of time to work on things this week,   I hope to have the first recipe in the series posted up early next week.

Welcome to Fact Label


If you’re reading this,  you’ve probably noticed there isn’t a whole lot going on here just yet.  I’ll be posting up more soon.  Please come back later and hopefully you’ll see something that interests you.