The Science of Barbecue, Scientific American, June 2019

A Plague of Delicious Purple Urchins Is Taking Over the California Coast and It's Our Duty to Eat Them, Saveur, June 2018

Navigating the Uncanny Valley of Food, WIRED, January 2018

Striking Oil, Cook's Science, June, 2017

Ask A Scientist, Chef's Feed, April 2017

In Defense of Sugar, Eater, October 2016

When Things Go Wrong in the Kitchen, Popular Science, October 2016

Crispiness Doesn’t Care How Many Michelin Stars You Have, SF Chronicle, October 2016

Say Cheese, Chemistry World, October 2016

The Sky’s the Limit, Chemistry World, August 2016

The Flavor of Struggle, Popular Science, July 2016

It’s Not Easy Being Green, Chemistry World/Scientific American, July 2016

Tricks of Temperature, Chemistry World, May 2016

Wholesome Additions, Chemistry World, April 2016

Sticky Situations, Chemistry World, March 2016

Thank You for Smoking, Chemistry World, February 2016

The Power of Enzymes, Chemistry World, December 2015

Secrets of the Sauce, NPR Science Friday, August 2014


Battle: Chicken, Iron Chef Gauntlet

The Only 8 Ingredients Any Chef Needs, Wellness Mama

Ingredient by Ali Bouzari, The Food Seen

Ali Bouzari: Chef, Biochemist, and Author of Ingredient, All in the Industry

Culinary Science, The Paleo Solution Podcast

Concocting Condiments, NPR Science Friday

Life's Work, Ministry of Supply

Illustration: Christina Chung