Medium

Wei Wang

Pinned

Wei Wang

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Jun 28

A Grain of Science

More than a matter of taste

A Grain of Science

Pinned

Wei Wang

·

Sep 30, 2025

The Science of Ice Cream

The Inside Scoop

The Science of Ice Cream

Pinned

Wei Wang

·

Jul 29, 2022

The Science of a Perfect Soft-Boiled Egg

Heat transfer for cooks

The Science of a Perfect Soft-Boiled Egg

Pinned

Wei Wang

·

Feb 17, 2024

The Science of Counting Calories

Biochemistry for Eaters

The Science of Counting Calories

Wei Wang

·

Sep 5, 2024

How to Eat Less

It’s not about willpower

How to Eat Less

Wei Wang

·

Aug 28, 2024

Why Don’t I Count Calories

There are better metrics

Why Don’t I Count Calories

Wei Wang

·

Feb 20, 2024

The Science of the Paleolithic Diet

Paleontology for Eaters

The Science of the Paleolithic Diet

Wei Wang

·

Mar 5, 2023

Book Review: Modernist Cuisine

The Joy of (the Science of) Cooking

Wei Wang

·

Dec 1, 2022

Getting to 400 Grams of Vegetable

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

Getting to 400 Grams of Vegetable

In

Bootcamp

by

Wei Wang

·

Oct 10, 2022

What I learned at Apple about making great products

An unsentimental approach to product development

What I learned at Apple about making great products

Wei Wang

Wei Wang

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

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