Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work.



The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the ph...