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Robert L. Wolke is an American chemist, currently professor emeritus of chemistry at the University of Pittsburgh. He is a food columnist for The Washington Post, and has written multiple books, which aim to explain everyday phenomena in non-technical terms:

• Scientific Answers to Everyday Questions
• More Scientific Answers to Everyday Questions
• Kitchen Science Explained
• Further Adventures in Kitchen Science

Wolke has won awards such as the American Chemical Society's 2005 James T. Grady-James H. Stack Award for Interpreting Chemistry for the Public, International Association of Culinary Professionals' Bert Greene Award, and the James Beard Foundation's award for the best newspaper column.

This author page uses material from the Wikipedia article "Robert Wolke", which is released under the Creative Commons Attribution-Share-Alike License 3.0