World Science Festival | Better Cooking Through Chemistry SOLD OUT
Cooking isn’t magic—it’s science! Boiling water for your favorite angel hair pasta? This is merely molecules bouncing around. What about slightly burnt toast with your morning coffee? It’s simply organic compounds in your whole wheat bread being converted to carbon. Whether at breakfast, lunch or dinner, chemistry is always at work. While Serious Eats’ J. Kenji López-Alt (author of the James Beard Award-winning cookbook The Food Lab: Better Home Cooking Through Science) and Popular Science’s Editor-in-Chief Joe Brown will demonstrate scientifically-based techniques you can take back to your own kitchen. In the meantime, sip some Sauver-private label wine and taste the results of these edible experiments.
Saveur Test Kitchen
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