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Better Cooking through Chemistry

Friday, June 2, 2017
7:30 pm - 9:00 pm

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.

This program is presented in collaboration with Popular Science and Saveur.


J. Kenji López-AltAuthor, Culinary Director of Serious Eats

J. Kenji López-Alt is the author of the New York Times Best-Selling cookbook The Food Lab: Better Home Cooking Through Science, the managing culinary director of Serious Eats, and a columnist for Cooking Light.

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Joe BrownEditor-in-Chief of Popular Science

Joe Brown is the Editor-in-Chief of Popular Science. He has made his career as a science and tech journalist and editor, with a passion for modernizing high-quality magazine-style journalism.

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