I can think of no better match between metrology and food than sous vide cooking. This process of cooking at low temperatures using a vacuum sealed bag continue to grow in popularity. In today's PodCast, we have a look at how it all works.

Sometimes assessors and auditors are just plain wrong. Should you argue? Should you disagree? Should you just shut up and take it. In today's edition of the PodCast, we get into this touchy subject.

A little off topic this weekend. Instead of our normal measurement topics, I'm talking business and personal branding. Check it out on YouTube too, rate and like. Thank you, for listening!!

The truth is that the world of calibration can be a crazy one, but if you just focus on building relationships everything will be just fine.

My favourite quality tool by far is the histogram. In this edition of the PodCast, I talk about how a histogram works and why they are such valuable tools.

In today's PodCast I reminisce about an old friend of mine, the paper chart recorder and how it has been replaced by data acquisition systems.

Just another little rant from the kitchen of a metrologist who also happens to be a foodie. 

Coming up with a new measurement can be a challenge. In today's episode, I talk about some starting points to get you up and measuring fast.

Do you manage an in-house calibration program? I have a number of times, today we look at some of the challenges of doing so.

There are a large number of quality tools out there to help solve problems. In today's PodCast, I talk about the big seven in the world of quality for a Quality Tool Time Thursday.