Among my non-academic pursuits is a side gig as a pastry baker. My approach toward food is, unsurprisingly, that of a scientist. I love learning about the physical properties and chemical reactions that drive the textures and flavors of good food. Every recipe is an experiment. I make hypotheses about changes toward improvement. I often run many permutations on the same dish. And in the interest of open science, I maintain a separate website for reporting methods and results. Visit to find my food photography, along with recipes for some of my signature creations.