Our resident “Food Scientist,” Chef Joe LaVilla, received his Ph.D. in Organic Chemistry from the University of Rochester and his Bachelor of Arts degree, Cum Laude, in Chemistry from Cornell University. He also received an associate’s degree in Culinary Arts from the Culinary Institute of America, where he graduated with honors.

In this series of articles, he explains the chemical reactions that take place as we cook and prepare the foods we eat each day. In the kitchen, knowledge ia power! Put on your nerdy glasses, tie your apron strings, and click here to learn some food science.