In between stints as a sushi maker, an aerial photographer, and a whiskey distiller, Paul Adams was a restaurant critic, a technology journalist, and an editor at Popular Science before he landed as senior editor here at Cook's Science—which seems inevitable in hindsight.
Cook’s Science Newsletter
Sign up for our newsletter and be the first to learn about new stories, get behind-the-scenes looks at our research and testing, and score exclusive recipes.
Welcome to the community!
Keep an eye on your inbox for the sauce recipes and for our regular newsletter. Thanks for joining us!