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Celebrated beer sommelier Sylvain Bouchard showcases the microbrewery movement and the wealth of variety that defines craft beers in Québec. This program will feature a tasting of Québec microbrews and other treats. Part of Francophonie Cultural Festival 2013.
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.