Last night marked the end of this year's Science & Cooking lecture series at Harvard, which brought in chefs from around the world to give free, public seminars on, well, science and cooking, to packed auditoriums. Attendees regularly lined up at least two hours early to snag a seat.
While many speakers came from far-off destinations, particularly Spain, a few were closer to home. Joanne Chang spoke on "The Science of Sweets" last month, and last night, Jack Bishop and Dan Souza from Cook's Illustrated finished the series with a presentation titled "The Accidental Chemist." Consult the full recap on Eater National to learn why your marinades aren't working well, how the way you chop affects the pungency of your onions and garlic, why the inclusion of fat leads to fluffier eggs, and more. Here's hoping that the popular series continues next year.
· Jack Bishop and Dan Souza of Cook's Illustrated at Harvard [-EN-]
· All coverage of Science & Cooking on Eater [~EBOS~]