On November 12, 2012, America’s Test Kitchen’s editorial director Jack Bishop and associate editor Dan Souza presented The Science of Good Cooking lecture and cooking demo as part of Harvard’s free-to-the-public science and cooking lecture series. We brown butter on stage, mix no-knead bread, and tackle “The Curious Case of the Shrinking Apple Pie.” Watch it in its entirety below—everything but the chocolate-chip cookies handed out at the end. (You’ll just have to recreate them at home on your own.)
This year’s lecture line-up included world-renowned chefs and scientists: Dave Arnold, Harold McGee, José Andrés, Wylie Dufresne (read Dan’s account of Dufresne’s lecture last year on meat glue), Nathan Myhrvold (see what Christopher Kimball ate for dinner in Myhrvold’s Modernist Cuisine laboratory), David Chang, and Ferran Adrià.
Read more about our science experiments in the test kitchen.
Snapshots from the Event
Dan went over the cooking demos earlier in the day.
Our valiant volunteers whip meringues.
(Photos by Andrew Janjigian)