Cooking
Winter/24
A new book by thermodynamicist Sandra Greer, SM’68, PhD’69, reveals the hard science behind the culinary arts.
Fall/23
A new book by chemist Sandra Greer, SM’68, PhD’69, brings hard science to the kitchen.
Summer/20
This blueberry jam with mint, created by chef Madelaine Bullwinkel, AM’68, keeps summer in a jar.
Summer/20
Advice for cooking and life from chef Madelaine Bullwinkel, AM’68
07.14.2015
A UChicago start-up aims to become the “Keurig for delicious food.”