** Where else can we find your work?** Our book, Ideas in Food, Great Recipes and Why They Work, is available on-line and in bookstores across the country. An older series of food science essays, entitled Kitchen Alchemy, is accessible over at Popular Science online. We contributed an essay to the book, Food and Philosophy, Eat, Think and Be Merry, edited by Fritz Allhof and Dave Monroe. We have an interview and recipe in the book Cooking For Geeks, by Jeff Potter. There are also several mentions of our work in Modernist Cuisine, by Nathan Myhrvold, Chris Young and Maxime Bilet. This month we have written an article on cooking with carrot tops for Gilt Taste and we are joining the panel of experts in the Food Pickle section of Food 52.