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Q&A: We asked flavor scientist Arielle…

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Q&A: We asked flavor scientist Arielle Johnson what makes tomatoes special (and a lot more!)

The food researcher — who works with top chefs around the world — offers a glimpse into her daily life.

Arielle Johnson is a food scientist whose book, Flavorama, which debuted in March, highlights how to harness flavor science to make delicious food. (Courtesy Nicholas Coleman)
Arielle Johnson is a food scientist whose book, Flavorama, which debuted in March, highlights how to harness flavor science to make delicious food. (Courtesy Nicholas Coleman)
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By | kbradshaw@bayareanewsgroup.com | Bay Area News Group
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Arielle Johnson has worked with Noma, rated the world's top restaurant, at its Copenhagen fermentation lab and regularly collaborates with the world's top chefs and mixologists.

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