Carmen Drahl is a freelance science journalist whose work has appeared at Forbes.com, Scientific American, and the Princeton Alumni Weekly. She’s covered the chemistry behind the search for life on exoplanets, explained the helium shutdown in Qatar, and revealed the scientific tenets for obtaining perfectly crispy turkey skin. She has also bridged the chef R&D and communications teams at Chef José Andrés’ ThinkFoodGroup, which operates restaurants recognized by the Michelin guide. Prior to becoming a freelancer, Dr. Drahl reported for Chemical & Engineering News, where she covered multiple Nobel Prize announcements. She earned a Ph.D. in bioorganic chemistry working with Erik Sorensen at Princeton University.