Arielle Johnson is a scientist, educator, and longtime go-to advisor in experimental culinary and beverage innovation for some of the best restaurants and bars in the world. Arielle received a PhD for her research in flavor chemistry in the department of Viticulture and Enology at UC Davis, where she was an NSF graduate research fellow, then served as in-house scientist at restaurant Noma in Copenhagen, where she co-founded the original Noma Fermentation Lab. Since then, she has a been a Director’s Fellow at the MIT Media Lab, helped re-launch the beloved Food Network show Good Eats as a science officer, and co-founded the flavor agency Retronasal Industries to help restaurants, bars, and food companies develop new and delicious things. Arielle is currently a senior advisor to Noma and author of Flavorama: a guide to unlocking the art and science of flavor, a distillation of the scientific universe of flavor into a primer for home and professional cooks alike, released by HarperCollins in March 2024.