Madeline Muzzi

Brooklyn-based video producer, editor, and videographer with six years of experience in digital media.
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How pumpkin spice flavor was created in a lab
Madeline Muzzi
How scientists engineered the signature PSL flavoring.
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How to make scientifically perfect ice cream
Madeline Muzzi
It's all about balancing the equation.
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How yeast makes sourdough bread bubbly and delicious
Madeline Muzzi
The science behind yeast and how to harvest it for that rustic sour flavor.
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How to make fluffy, delectable meringue using science
Madeline Muzzi
A scientific look at the power of eggs.
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The science behind crunchy fried chicken
Madeline Muzzi
It's all about temperature control to create fried chicken that is crispy on the outside and juicy on the inside.
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How flavor chemists designed the controversial pumpkin spice
Madeline Muzzi
A little nutmeg has caused so much drama.
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How to create the perfect scoop of ice cream — with science
Madeline Muzzi
When one element goes up, the other must come down.
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Mastering sourdough with the science of yeast
Madeline Muzzi
How to use the magic microorganisms that make bread rise to create a golden brown loaf.
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Why science is so important for the decadent pavlova
Madeline Muzzi
Pavlovas are a decidedly retro dessert named after a Russian ballerina.
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How to get the crunchiest, juiciest fried chicken using science
Madeline Muzzi
A food scientist lays out the process of “flash evaporation” to achieve a crispy, dry exterior with a satisfying bite.
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The science of cooking with beer
Madeline Muzzi
Cooking with beer can be easy — if you follow a few basic scientific laws.
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Cooking with science: How to turn the volume way up on a classic ceviche
Madeline Muzzi
A culinary scientist talks about the power of cooking with acid in the kitchen.
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The science of grilling with smoke: Learn from my mistakes
Madeline Muzzi
A renowned molecular gastronomy chef shows you how. 🔥
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2 beers and a little science can make a slammable chicken
Madeline Muzzi
Beer can enhance food in two ways: The alcohol's chemical abilities and the flavor — pilsner, in my case — can elevate your dish.