No, I'm not making a Fibber McGee & Molly reference. For that, you'll have to tune in to WVXU.
Instead, I'm pointing out that the coolest cooking science guy out there has a blog. Harold McGee's The Curious Cook often is nothing more than pointing out that he has a new column in the New York Times, but that's cool enough in and of itself.
If you're not aware, McGee is an author who wrote the cooking science book On Food and Cooking, a resource that anyone interesting in how science effects cooking should absolutely commit to memory. It's a brilliant book.
And the blog idea is so cool. They even have a link to email McGee directly, which seems almost sacrilegious, almost like emailing Babe Ruth or Glen Seaborg or Abraham Lincoln directly.