Spotlight Live: The Science of Cooking


Wednesday, October 2, 2013, 12:30pm


Live Chat

Some of the world's best chefs are joining a team of scientists to reveal the science behind cooking... and you're invited to also take part. Beginning October 8, Harvard University is offering a free online course called “Science & Cooking: From Haute Cuisine to Soft Matter Science.” Created in collaboration with Ferran Adrià of the famed restaurant elBulli, the course will explore how some truly incredible dishes are made possible through science. In the process, you'll also learn how science and good eating come into harmony. That’s along with discovering how all of us are putting science to work every time we walk in the kitchen.

On Oct. 2, Noon-12:30 pm PDT, join White House Executive Pastry Chef Bill Yosses and Harvard's Michael Brenner and Pia Sörensen as they discuss the course, and answer your questions about the science of cooking -- including the science of cooking healthier desserts for the President's family. 

Tune in here ...