Food Scientist and Culinary Instructor passionate about molecular gastronomy, fermentation, and sustainable urban living. She translates complex biochemical processes into accessible home cooking and gardening techniques.
Mei Lin bridges the gap between the chemistry lab and the kitchen table. With a degree in Food Science and a certification in Permaculture Design, she explains why recipes work, covering topics from the enzymatic reactions in fermentation to the hydrocolloids used in molecular cuisine. She is also an expert in small-space food production, teaching urbanites how to grow herbs and vegetables on balconies using scientific principles. Mei's writing is perfect for the "geeky" home cook who wants to master precise techniques like sous-vide or maintain a perfect sourdough starter, as well as for those seeking to integrate plant-based sustainability into their daily lives.