A Scientist in the Kitchen: Demystifying the Science of Cooking
Thursday, July 25, 2013 at 6:45 PM
Ever pondered the difference between browning and caramelizing? Or wondered why liquids and solids have separate measuring ups? Food writer and chemist Robert L. Wolke offers insights into how scientific savvy can guide home cooks—and passes plates of brownies—at a practical and entertaining session in the Atrium Cafe’s kitchen.