Harold McGee writes about the science of food and cooking. 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. He started out studying physics and astronomy at the California Institute of Technology, and then English literature at Yale University. In 1984 he published On Food and Cooking: The Science and Lore of the Kitchen. Twenty years later, the revised and enlarged edition of On Food and Cooking won several awards, and is now a standard reference in culinary schools and kitchens worldwide. His most recent book, Keys to Good Cooking, was published in 2010, and from 2006 to 2011 he wrote the “Curious Cook” column in The New York Times.