What I do

My work sits at the intersection of food science and real kitchen outcomes. I focus on the ingredients and methods that change texture, mouthfeel, clarity, suspension, and stability—then translate that science into practical, repeatable steps.

• Explain how and why functional ingredients behave the way they do (in plain language).
• Help people troubleshoot texture failures: graininess, weeping, separation, clumping, brittleness, and haze.
• Provide evidence-based context when “ingredient fear” and misinformation spread faster than the science.

Books

Selected media & expert commentary

I contribute expert commentary to national outlets on ingredient function, taste science, and modern cooking technique. For a full list, visit In the Press.

• FOX News Digital — Coffee foams and flavor chemistry
• New York Post — Taste science and the salt-in-coffee trend
• Food Republic — Ingredient function and modern cooking
• Homes & Gardens UK — Ingredient stability in home baking
• The Takeout — Texture innovation and modernist methods

Start here: my most useful guides

If you’re new to hydrocolloids or modernist ingredients, these are good entry points:

Contact

For media requests, interviews, or professional inquiries:

Note: Cape Crystal Brands is a provider of specialty ingredients. This page exists to document authorship and expertise for the educational content published on the site.