Harold McGee writes about chemistry and cooking and is the author of the pioneering book On Food and Cooking: The Science and Lore of the Kitchen. The second edition was named best food reference of 2004 by the IACP and the James Beard Foundation. In 2005, he was Bon Appétit magazine's choice for food writer of the year. He writes a monthly column, The Curious Cook, for the New York Times.
Sara Risch is a professor at Michigan State University. She was Director of the School of Packaging from 2004 to 2006. Prior to joining Michigan State, Sara had her own consulting business where she worked with food, flavor and packaging companies on product-package compatibility as well as new product development. She also spent five years as Director of R&D for Golden Valley Microwave Foods (now part of ConAgra Snack Foods). She is active in the American Chemical Society and is currently a Councilor for the Agricultural and Food Chemistry Division and vice-chair of the Committee on Nominations and Elections. She is a professional member of the Institute of Food Technologists, serving on the Committee on Divisions and on the executive committees for both the Food Packaging and Food Chemistry Divisions. Sara received her B.S and Ph.D. in Food Science from the University of Minnesota. She received a MS in Food Science from the University of Georgia.
Most people recognize Shirley as the "Mad Scientist" on Good Eats TV show. She has appeared on: Good Eats, Smart Solutions, Sara Moulton Cooking Live, Homecooking, and Nathalie Dupree, to name a few and once on ABC’s Jimmy Kimmel Live with Snoop Dog as her fry chef.
Shirley Corriher was The Best Cooking Teacher of the Year In Bon AppÈtit's "Best of the Best" Annual Food and Entertaining Awards, 2001. In March 2004, Shirley received the prestigious Research Chefs’ Holleman Award for outstanding achievement in technical communication. She is also in Who's Who of American Women, 2002 through present.
Corriher, a biochemist, has long been a leading food writer and syndicated columnist. Her book, CookWise was the James Beard Awards winner for Best Reference and Technique Book of 1997 and has sold over 200,000 copies. Shirley was a contributing editor and wrote a regular column for Fine Cooking for 10 years, 1994 through 2004, and she continues to write a regular syndicated column in The Los Angeles Time Syndicate's Great Chefs Series (1998-present), now the Chicago Tribune’s Media Services.