Wei Wang – Medium

Wei Wang

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The Science of a Perfect Soft-Boiled Egg

Heat transfer for cooks

Jul 29, 2022

The Science of a Perfect Soft-Boiled Egg

Jul 29, 2022

Pinned

The Science of Counting Calories

Biochemistry for Eaters

Feb 17

The Science of Counting Calories

Feb 17

How to Eat Less

It’s not about willpower

Sep 5

How to Eat Less

Sep 5

Why Don’t I Count Calories

There are better metrics

Aug 28

Why Don’t I Count Calories

Aug 28

The Science of the Paleolithic Diet

Paleontology for Eaters

Feb 20

The Science of the Paleolithic Diet

Feb 20

Book Review: Modernist Cuisine

The Joy of (the Science of) Cooking

Mar 5, 2023

Mar 5, 2023

Getting to 400 Grams of Vegetable

The hard part is, always, not to eat too much

Dec 1, 2022

Getting to 400 Grams of Vegetable

Dec 1, 2022

Published in
Bootcamp

What I learned at Apple about making great products

An unsentimental approach to product development

Oct 10, 2022

What I learned at Apple about making great products

Oct 10, 2022

The Science of Cooking Steaks

Putting it together: A Case Study

Jul 29, 2022

The Science of Cooking Steaks

Jul 29, 2022

The Science of the Most Important Ingredient: Water

Why is Aunt Minnie in the Hospital?

Jul 29, 2022

The Science of the Most Important Ingredient: Water

Jul 29, 2022

Wei Wang

Wei Wang

Better cooking and eating, through science and engineering. Eat well. Live well. Live well-informed

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