Wayt Gibbs is a contributing editor for Scientific American magazine and for Anthropocene magazine. As a freelance science writer, he also frequently contributes to Nature, Science, Discover, IEEE Spectrum and other science and technology publications. In addition, he works as editorial director at Intellectual Ventures, an invention company in Bellevue, Washington. He was editor-in-chief of The Cooking Lab, LLC, publisher of Modernist Cuisine: The Art and Science of Cooking from it founding in 2006 until 2013. From 1992 to 2006, Gibbs was a staff writer and a member of the board of editors at Scientific American magazine.