Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients
With Molly Birnbaum & Dan Souza, Executive Editors of Cook's Science at America's Test Kitchen
Doors Open @ 5PM | $5 Suggested Donation
Dan and Molly will share surprising discoveries, useful cooking techniques, and best recipes from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients. They'll teach you how to make raw kale less bitter, demystify bacon labels, and help you choose the best Porterhouse steak. They will also give you a behind the scenes tour of their brand new digital magazine, CooksScience.com, part of America's Test Kitchen, where you'll learn about ice cream college and the science of palate cleansers. Bring your most pressing food, science, or cooking questions; and a friend. It’s going to be fun.
Their new book will be available for purchase and Dan and Molly will be signing the books at the end of the event.
Molly Birnbaum is executive editor of Cook’s Science at America’s Test Kitchen. She is project editor of the New York Times bestseller The Science of Good Cooking (2012), as well as the forthcoming Cook’s Science cookbook (October 2016), and is a monthly contributor to The Splendid Table public radio program. An alum of Columbia’s Graduate School of Journalism, Molly is also author of the memoir Season to Taste: How I Lost My Sense of Smell and Found My Way, a personal inquiry into the science and psychology of the sense of smell, published by Ecco/HarperCollins and shortlisted for an IACP award in Literary Food Writing in 2011. She was the founding managing editor of Modern Farmer magazine, a print quarterly and daily website, which won a National Magazine award in its first year (2013). Her writing has appeared in the New York Times, ARTnews magazine, Fast Company, NPR's Cognoscenti, and O, The Oprah Magazine, among others.
Dan Souza is executive editor of Cook’s Science at America’s Test Kitchen. He’s an on-screen test cook for America’s Test Kitchen and a weekly contributor to America’s Test Kitchen Radio. A former senior editor for Cook’s Illustrated, Dan has contributed content to a dozen America’s Test Kitchen cookbooks, including executing and editing the test kitchen experiments for the New York Times bestseller The Science of Good Cooking and the forthcoming Cook’s Science. Dan cut his culinary teeth as an apprentice in Hungary before graduating first in his class from the Culinary Institute of America. After cooking in restaurants in New York City and Boston, however, he found his true calling: applying good science to create great recipes for the home cook.
Dinner will be available in our restaurant, Theory, or from the Empirical Café. Guests can check-in at the theater entrance to reserve a seat before grabbing dinner and drinks. Food and drink are welcome in the theater. Parking is free for the event. Doors open at 5pm
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