Culinary Arts Alum, Instructor Dishes on the Science behind the Perfect Mac & Cheese

in Food & Wine, Gastronomy, MET News
February 16th, 2016

Culinary Arts Alum, Instructor Dishes on the Science behind the Perfect Mac & Cheese

The secret behind your favorite macaroni and cheese dish lies not only in its craft—but its chemistry.

Culinary scientist Valerie Ryan, who teaches the science of food and cooking as part of the MET’s Gastronomy program, believes that the most essential tool in preparing a perfect pairing of pasta and dairy is an understanding of the components’ chemical makeup. In a recent Boston Globe article, Ryan, who earned her master’s in Gastronomy at MET and is also certified in the Culinary Arts, explains the way structural science informs taste and technique.

For more on the science behind the comfort food, read Ryan’s piece in the Globe.