Search Results
Martin Breslin: The History of Culinary Thickeners, Science and Cooking Public Lecture Series 2014
Jody Adams: Fermentation, an Ancient Trend, Science and Cooking Public Lecture Series 2014
Mario Batali: Parmigiano-Encrusted Cotechino; Science and Cooking Public Lecture Series 2016
Mark Post: Medical Technology Producing Hamburgers; Science & Cooking Public Lecture Series 2016
Ángel León: Edible Light, Emulsions, Foams; Science and Cooking Public Lecture Series 2016
Spike Gjerde, Lauren Sandler: Energy and Heat; Science & Cooking Public Lecture Series 2016
Modernist Cuisine: The Art and Science of Cooking
Where is the Acid?, Science and Cooking Public Lecture Series 2014
Tara Whitsitt: Fermentation on Wheels, Science and Cooking Public Lecture Series 2015
Thickening agents in cooking
Mark Ladner: Al Dente: When Plastic Meets Elastic, Science and Cooking Public Lecture Series 2014
Science and Food: The Chemistry Behind Cooking
