About Harold McGee

McGee writes about the science of food and cooking: where foods come from, what they are, what they’re made of, and how cooking transforms them. He is the author of the seminal On Food and Cooking and The Curious Cook, and maintains a blog called The Curious Cook.



Featured Books by Harold McGee

Keys to Good Cooking

A Guide to Making the Best of Foods and Recipes

On Food and Cooking

The Science and Lore of the Kitchen

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Harold McGee’s Content


Recipe Boxes


Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice