The New York Times: Louise Slade, Scientist Who Studied the Molecules in Food, Dies at 74

Louise Slade, a groundbreaking food scientist whose work you can thank for soft-from-the-freezer ice cream, extra-chewy cookies and potato chips that retain their satisfying crunch despite being baked and not fried, died on Oct. 7 in Morristown, N.J. She was 74.

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