Why is roasting meat so much tastier than boiling it? How does sugar make everything from chewy caramels to snappy brittle? How do you boil a perfectly soft cooked egg? And what is that special chemical that makes some dishes so irresistibly savory? It’s not alchemy, it’s science!
Come get hands-on with scientist-chef, Kimi Ceridon, and take a look behind the the principle that makes so many dishes so delicious. Learn the secrets of savory, the magic of Maillard, and the special science of sugar so you can master flavor-building and cook like a pro forever more.
- Umami-Rich Noodle Soup with Seared Pork Tenderloin and Perfect Soft-Boiled Egg
- Salty Miso Caramels
- Spicy Nutty Brittle