Harold McGee

writer, The New York Times

Harold McGee writes about the science of food and cooking. He's the author of the award-winning classic *On Food and Cooking: The Science and Lore of the Kitchen*, and writes a monthly column, "The Curious Cook," for *The New York Times*. He has been named food writer of the year by Bon Appetit magazine and to the Time 100, an annual list of the world's most influential people.