Use code TRIPLE10 to save $10 on your first three grocery orders.

Jessica Gavin's Science of Cooking

Meet Jessica, professional Food Scientist. She's constantly curious about how to create modernized nourishing meals backed by science.
Jessica Gavin's Science of Cooking
Jessica Gavin's Science of Cooking
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
GO TO BLOG
Love This Recipe?
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
GO TO BLOG

We are excited to have Jessica share with us her recipes for success not only in the kitchen, but in life.

What’s your favorite word related to cooking?

Caramelized.

What’s your earliest positive food memory?

My mom bringing home pink boxes filled with Chinese parties from Oakland Chinatown on the weekend. I have a weakness for custard tarts and steamed buns!

What’s your favorite cooking tool?

I can’t live without my instant-read thermometer or Vitamix blender.

What do you crave when you have a cold?

A big bowl of piping hot pho or Nabe Yaki Udon.

What do you cook when you’re happy?

In the morning mickey mouse pancakes for the family, it’s instant happiness! I really enjoy the process of making a big pot of risotto. It makes you slow down, pay attention, and use all of your senses. I love seeing the rice transform into the most creamy texture. Plus, I get to enjoy some wine too!

Your ultimate guilty pleasure food:

Croissants and hot chocolate, together.

What’s your favorite kitchen sound?

The sound of cold eggs being cracked into a hot skillet.

What’s your favorite cooking smell?

Freshly baked chocolate chip cookies (hello Maillard browning!) and the first 30 seconds of garlic sizzling in olive oil.

Who’s your favorite person to cook for?

I love cooking for my husband Jason. I promised to always make him his Grandma’s famous meatballs in my wedding vows (once a month!). I love seeing him light up with a huge grin across his face when I make them for dinner.

You get invited to a dinner prepared by any food icon dead or alive, who is it?

Thomas Kellar.

What do they say to you on your arrival?

He says “Your dreams just came true. I hope you’ve come hungry!”.

What are your 5 top cooking tips or tricks?


  • Take the guesswork out of cooking! Use an instant-read thermometer to gauge for doneness of meats and baked goods. However, your senses are the best indicator, cooking becomes instinctual with practice.

  • Use a kitchen scale to weigh your ingredients like flour for baking to get consistent results every time.

  • Bloom spices at the beginning of cooking or baking help to draw out their aroma and boost flavor. Gently heat spices in cooking oil or butter before adding in other ingredients like meat. This works great for spices like Cardamom, cayenne pepper, chili powder, cinnamon, cloves, coriander, cumin, curry powder, nutmeg, paprika.

  • Match the right cooking oil with the method. I use high smoke point oils for sauteing, pan-searing, and stir-frying like olive, grapeseed, and avocado oil. Deep frying requires peanut or canola oil for prolonged cooking. Use butter at the end of cooking to add flavors and nutty browned notes.

  • Take into account carryover cooking! When you remove food like steaks, chops, and baked goods from the hot cooking environment, the temperature will continue to rise. For meats, stop cooking when it’s 5 to 10 degrees from the target serving temperature, and let it rest for about 10 to 15 minutes. The only exception is poultry and fish because their muscle structure is less dense and doesn’t retain heat like a steak.

If you could sum up your cooking style into one sentence, what would that sentence be?

Simple and technique-driven, constantly curious about how to create modernized nourishing meals that are elevated by science.

Love this interview? Try these amazing recipe and cook with Jessica Gavin.

PREMIUM
BREAKFASTDESSERT

Fresh Berry Tart with Blueberry Yogurt

Jessica Gavin
Get weekly recipes, grocery shopping, meal planning, and home-cooking inspiration sent straight in your inbox
Will be used in accordance with our PRIVACY POLICY.
TRIED & TESTED
Lo Mein vs Chow Mein: What's the Difference and How to Cook It
WHAT TO READ THIS WEEK
What to Do With Leftover Easter Eggs
WHAT TO READ THIS WEEK
Easy Guide to Creating Custom Recipes With Grocery Shopping Lists
WHAT TO READ THIS WEEK
Irish Food: The Hug You Didn’t Know You Needed
WHAT TO READ THIS WEEK
10 Realistic Ideas to Help You Become a Better Cook
LEARN COOK EAT
How to Make Crispy Baked Chicken Wings: the Ultimate Guide
WHAT'S IN SEASON
Sliders Are Better Than Burgers: 8 Sliders Recipes to Prove It
TRIED & TESTED
We Tried 50 Times and Here's How to Make Perfect Scrambled Eggs
HOT TAKES
Lunch Break: Healthy Banana Bread to Start Your New Year Guilt-Free
WHAT TO READ THIS WEEK
Lunch Break: Sparkling Lemon Drop Martinis for a New Year Celebration
LEARN COOK EAT
Lunch Break: Cookie Butter Kitchen Sink Cookies to Take Your Cookie Game to the Next Level
TRIED & TESTED
Lunch Break: Homemade Mulled Wine for a Holiday Crowd-Pleaser
TRIED & TESTED
Lo Mein vs Chow Mein: What's the Difference and How to Cook It
Learn about the difference between lo mein and chow mein, how to make each dish, and discover some of our favorite recipes for both.
WHAT TO READ THIS WEEK
What to Do With Leftover Easter Eggs
After Easter festivities are said and done, you're probably hunting for ways to use up all those leftover eggs. Lucky for you, eggs are one of the most versatile ingredients; here are just a few ways to get creative with 'em!
WHAT TO READ THIS WEEK
Easy Guide to Creating Custom Recipes With Grocery Shopping Lists
SideChef lets you create custom recipes and turn them into grocery shopping lists. Save all your favorite recipes in one place and shop the ingredients in one click!
WHAT TO READ THIS WEEK
Irish Food: The Hug You Didn’t Know You Needed
Setting the record straight: Ireland has a lot more to offer than majestic rolling hills and cozy pubs.
WHAT TO READ THIS WEEK
10 Realistic Ideas to Help You Become a Better Cook
Congratulations! You have found the one article you need to help you become a better cook, level up your kitchen game, upgrade from an average home cooking enthusiast to a master chef. No hacks, no tricks, no magic. Just facts.
LEARN COOK EAT
How to Make Crispy Baked Chicken Wings: the Ultimate Guide
Whether it’s for a game night party or just your late-night cravings. Forget deep frying and make crispy baked chicken wings in the oven!
WHAT'S IN SEASON
Sliders Are Better Than Burgers: 8 Sliders Recipes to Prove It
Sliders are not just mini burgers. Forget the classic burger and check out these addictive sliders recipes instead - from everyone’s favorite buffalo chicken sliders to sinfully delicious Kentucky hot brown sandwiches.
TRIED & TESTED
We Tried 50 Times and Here's How to Make Perfect Scrambled Eggs
Everyone wants soft and creamy scrambled eggs and has their secret cooking hack to achieve it. We tried it all, scrambled 50 eggs in 50 slightly different ways, and here’s what we have learned.
HOT TAKES
Lunch Break: Healthy Banana Bread to Start Your New Year Guilt-Free
We all love warm, satisfying banana bread, especially during colder days. What if you can make your banana bread a lot healthier without sacrificing any flavor? We believe this version tastes even better than your regular ones!
WHAT TO READ THIS WEEK
Lunch Break: Sparkling Lemon Drop Martinis for a New Year Celebration
Watch the ball drop with a lemon drop martini! Celebrate the New Year by impressing your friends with this festive and crowd-pleasing drink.
LEARN COOK EAT
Lunch Break: Cookie Butter Kitchen Sink Cookies to Take Your Cookie Game to the Next Level
Lauren’s over-the-top cookies combine almost everything delicious in the world into one cookie. Don’t believe us? Try it for yourself!
TRIED & TESTED
Lunch Break: Homemade Mulled Wine for a Holiday Crowd-Pleaser
Get into the holiday spirit with this warm, cozy, and fragrant homemade Ginger Cinnamon Mulled Wine.