Writing
The Science of Barbecue, Scientific American, June 2019
A Plague of Delicious Purple Urchins Is Taking Over the California Coast and It's Our Duty to Eat Them, Saveur, June 2018
Navigating the Uncanny Valley of Food, WIRED, January 2018
Striking Oil, Cook's Science, June, 2017
Ask A Scientist, Chef's Feed, April 2017
In Defense of Sugar, Eater, October 2016
When Things Go Wrong in the Kitchen, Popular Science, October 2016
Crispiness Doesn’t Care How Many Michelin Stars You Have, SF Chronicle, October 2016
Say Cheese, Chemistry World, October 2016
The Sky’s the Limit, Chemistry World, August 2016
The Flavor of Struggle, Popular Science, July 2016
It’s Not Easy Being Green, Chemistry World/Scientific American, July 2016
Tricks of Temperature, Chemistry World, May 2016
Wholesome Additions, Chemistry World, April 2016
Sticky Situations, Chemistry World, March 2016
Thank You for Smoking, Chemistry World, February 2016
The Power of Enzymes, Chemistry World, December 2015
Secrets of the Sauce, NPR Science Friday, August 2014
Media
Battle: Chicken, Iron Chef Gauntlet
The Only 8 Ingredients Any Chef Needs, Wellness Mama
Ingredient by Ali Bouzari, The Food Seen
Ali Bouzari: Chef, Biochemist, and Author of Ingredient, All in the Industry
Culinary Science, The Paleo Solution Podcast
Concocting Condiments, NPR Science Friday
Life's Work, Ministry of Supply
Illustration: Christina Chung