About Us

From Lab to Kitchen

I’m Dr. Audrey Blackwood, and my path to recipe development started in an unlikely place – the chemistry labs of MIT. While earning my PhD in Food Chemistry, I discovered that the most fascinating lab was right in my own kitchen.

Every weekend, I’d test theories from academic papers using my pots and pans, turning complex molecular gastronomy into practical cooking tips.

The Science of Cooking

I believe that understanding why something works in the kitchen is just as important as knowing how to do it. When you grasp the chemistry behind caramelization or the physics of heat transfer, you become a more confident cook.

After 15 years of experimenting and teaching, I’ve learned that the best recipes combine precise science with practical experience.

My Testing Kitchen

Today, my kitchen looks more like a hybrid lab-cooking space. You’ll find digital thermometers next to wooden spoons, and pH meters beside measuring cups.

Every recipe I share has been tested dozens of times, with detailed notes on temperature, timing, and chemical reactions. I’m here to help you understand the ‘why’ behind the ‘how’ of cooking.