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 this practical and entertaining session. 

Read any good cocktails lately? Philip Greene of the Museum of the American Cocktail pages through the works of authors including F. Scott Fitzgerald, Ernest Hemingway, Raymond Chandler, and Ian Fleming to assemble a tasting of classic drinks with literary pedigrees. Cheers!