About

The Journal of Yum, established in 2013, is run by dedicated scientist and food enthusiast Kishanda Vyboh. Kishanda holds an MSc in Microbiology from McGill University in addition to a PhD in deliciousness from the prestigious Vyboh Home Kitchen Institute. JoY’s mission is to provide an accurate recipe depiction, highlighting steps critical to ensuring scrumptiousness. We also aim to clarify how meal components come together to create Yum, being defined as a piece or aspect of a meal which contributes to the overall sense of “OMG I want some more!”

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