Arielle Johnson

Arielle Johnson is a PhD-trained expert on food science with a deep knowledge of cooking, fine dining, and food culture. She's used this on both sides of the camera, doing writing, research, advising, and production, as well as appearing as an expert. She specializes in digesting complex scientific information, both for scripts and as an on-camera expert, into a friendly form for the layman, and helped relaunch Good Eats in 2018 as Chief Science Officer. Besides her dissertation work in food and wine chemistry at UC Davis, where she specialized in flavor chemistry and sensory analysis, she was previously the in-house R&D scientist at Noma in Copenhagen (frequently named the best restaurant in the world) where she co-founded the Noma Fermentation Lab, as well as a director's fellow at the MIT Media Lab.