Cook’s Science

For the past 25 years (and long before it became a trend), America’s Test Kitchen has used the art of science to perfect cooking. America’s Test Kitchen’s carefully crafted process guarantees success through the use of biology, chemistry, and physics to ask big questions about how and why ingredients and cooking techniques work. "Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients" distills thousands of kitchen tests and decades of recipes into a landmark cookbook that will change the way Americans cook at home. This book talk will explore the basic science behind different cooking methods that make their ingredients taste best.

Molly Birnbaum is executive editor of "Cook’s Science" at America’s Test Kitchen and project editor of two "Cook’s Illustrated" cookbooks: the "New York Times" bestseller "The Science of Good Cooking" and "Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients." Birnbaum is the author of "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, shortlisted for an IACP award in Literary Food Writing, and contributes to NPR’s "Splendid Table." Her work has appeared in the "New York Times," "ARTnews," "Modern Farmer," "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, as well as a cast member of the top-rated television show America’s Test Kitchen and a weekly contributor to America’s Test Kitchen Radio. A former senior editor of "Cook’s Illustrated," Dan is the kitchen editor of the "New York Times" bestseller "The Science of Good Cooking." After graduating first in his class from the Culinary Institute of America, Dan cooked in restaurants in Boston and New York before finding his true calling: applying good science to create great recipes for the home cook.

America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston, is home to "Cook’s Illustrated" and "Cook’s Country" magazines and the workday destination of more than 60 test cooks, editors, and cookware specialists. Its mission is to test recipes to understand how and why they work and to arrive at the best possible version. America’s Test Kitchen also tests kitchen equipment and supermarket ingredients in search of products that offer the best value and performance. You can watch test cooks at work by tuning in to public television shows "America’s Test Kitchen" and "Cook’s Country from America’s Test Kitchen."

Registration begins January 12 at 9 am.

To register, go to: https://bbd.bostonathenaeum.org/sslpage.aspx?pid=300

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