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Science fare

This week, Chang is coming to Harvard to take part in "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," a new lecture series devoted to the science of food that pairs renowned chefs with Harvard scientists.
The chemistry of haute cuisine
By CASSANDRA LANDRY  |  November 11, 2011
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Two turtle doves

Like a mug of hot cocoa after an afternoon of sledding, sometimes a good Christmas gift isn't quite complete without a second one that enhances the pleasures of the first.
Sometimes the best gifts come in pairs
By CHRISTOPHER GRAY  |  December 11, 2009