The Science Of Good Cooking

The Science Of Good CookingPACCAR Theater, Pacific Science Center
Wednesday, November 14, 7:30 p.m. (doors open at 7:15 p.m.)

THIS EVENT IS SOLD OUT

Does grinding your own meat make a better burger? How does adding fat to your eggs create the perfect tender omelet? Why should you have patience before carving your roast?

The team at Cook's Illustrated has spent the past 20 years investigating every facet and every detail associated with home cooking through tens of thousands of kitchen tests. In their new cookbook, The Science of Good Cooking, they distill the past two decades of this test kitchen work into 50 basic cooking concepts, ones that every home cook should know and explain the science behind these cooking techniques.

Discover the science behind everyday cooking with Christopher Kimball from America's Test Kitchen and Cook's Illustrated. Join us as we explore the fundamental science explaining how — and why — your recipes work.

Copies of The Science of Good Cooking will be available for purchase and signing at the event.

Tickets:

  • General public: $10
  • Pacific Science Center or KCTS 9 Members: $5

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Questions?

Please email science.cafe@pacsci.org or call (206) 443-2886 for more information.

This event is a collaboration between Pacific Science Center, KCTS 9 Public Television, and America's Test Kitchen. It is made possible in part by support from the MetLife Foundation.