Madeline Muzzi

Brooklyn-based video producer, editor, and videographer with six years of experience in digital media.

Taste of the Holidays

The Delicate Chemistry Behind Your Favorite Holiday Candy

How to make picture-perfect chocolate at home.

ByMadeline Muzzi
Food Technology

Inside the Existential Struggle to Make a Perfect Paper Drinking Straw

Designed for strength and decomposition, paper straws are full of inherent contradictions.

ByMadeline Muzzi
Taste of the Holidays

The perfect holiday cookies depend on this one overlooked, abundant ingredient

It’s all around us!

ByMadeline Muzzi
Science

How Newtonian physics can help make the perfect mashed potatoes

This beloved holiday side dish can get a boost from a basic understanding of Newton’s laws of physics.

ByMadeline Muzzi
Taste of the holidays

Can you stuff a turkey? Science reveals how to prep this ancient holiday meal

How you make your stuffing may say more about you than you think.

ByMadeline Muzzi
Gut Week

Recipes to boost gut health: 2 delicious, science-backed dishes

Dr. Linda Shiue shares two recipes from Spicebox Kitchen.

ByMadeline Muzzi
Inverse Interview

What foods boost gut health? A doctor reveals the biggest mistake you can make

In this exclusive interview with Dr Linda Shiue, cookbook author and physician, Shiue reveals the biggest mistake you're probably making when it comes to eating for the gut.

ByMadeline Muzzi
Seared

How pumpkin spice flavor was created in a lab

ByMadeline Muzzi
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How to make scientifically perfect ice cream

It's all about balancing the equation.

ByMadeline Muzzi
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How yeast makes bread bubbly and delicious

ByMadeline Muzzi
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How to make fluffy, delectable meringue using science

A scientific look at the power of eggs.

ByMadeline Muzzi
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The Science Behind Crunchy Fried Chicken

ByMadeline Muzzi
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How flavor chemists designed the controversial pumpkin spice

A little nutmeg has caused so much drama.

ByMadeline Muzzi
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How to create the perfect scoop of ice cream — with science

When one element goes up, the other must come down.

ByMadeline Muzzi
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Mastering sourdough with the science of yeast

How to use the magic microorganisms that make bread rise to create a golden brown loaf.

ByMadeline Muzzi
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Why science is so important for the decadent pavlova

Pavlovas are a decidedly retro dessert named after a Russian ballerina.

ByMadeline Muzzi
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How to get the crunchiest, juiciest fried chicken using science

A food scientist lays out the process of “flash evaporation” to achieve a crispy, dry exterior with a satisfying bite.

ByMadeline Muzzi
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How to turn the volume way up on a classic ceviche using science

A culinary scientist talks about the power of cooking with acid in the kitchen.

ByMadeline Muzzi
Seared

The science of grilling with smoke

A renowned molecular gastronomy chef shows you how. 🔥

ByMadeline Muzzi
Seared

Beer + Chicken = Slammable Chicken

Cooking with beer can be easy — if you follow a few basic scientific laws.

ByMadeline Muzzi