Mario Batali: Parmigiano-Encrusted Cotechino; Science and Cooking Public Lecture Series 2016
Enroll in Science & Cooking: From Haute Cuisine to Soft Matter Science from HarvardX at https://www.edx.org/course/science-co... Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa. The recording of these lectures was supported by the Harvard MRSEC program of the National Science Foundation under award DMR-1420570 MRSEC (http://www.mrsec.harvard.edu/), SEAS (http://www.seas.harvard.edu/), and HarvardX.
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Mark Post: Medical Technology Producing Hamburgers; Science & Cooking Public Lecture Series 2016
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Martin Breslin: The History of Culinary Thickeners, Science and Cooking Public Lecture Series 2014
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Knife Skills with Martin Yan
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Lidia Bastianich: The Science of Risotto; Science & Cooking Public Lecture Series 2017
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Make Beautiful Sourdough With Claire Saffitz | Try This at Home | NYT Cooking
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Stuart Kauffman | Beyond Pythagoras: No Laws Entail Evolution | Full Lecture | KLI
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Where is the Acid?, Science and Cooking Public Lecture Series 2014
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'It was all my fault': Eric Ripert & José Andrés on changing toxic kitchen culture
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Uncertainty and The Power of Possibility | Ellen Langer | Talks at Harvard College
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Study: Vegan vs Mediterranean Diet Showdown | Dr. Neal Barnard Interview
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Last Lecture Series: How to Live your Life at Full Power — Graham Weaver
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The 5 Skills Every Chef Needs to Learn
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Is Bone Broth Worth the Hype? with Marco Canora
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Jody Adams: Fermentation, an Ancient Trend, Science and Cooking Public Lecture Series 2014
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Unquiet meals make ill digestions
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Joanne Chang: The Science of Sugar
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Sister Noella Marcellino: Tales from the Cheese Caves; Science & Cooking Public Lecture Series 2016
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Sandor Katz: The Art of Fermentation; Science & Cooking Public Lecture Series 2017
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Something is jamming GPS over Europe. Here's what we found
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