Science and Cooking: From Haute Cuisine to Soft Matter Science

Pia Sörensen detailed out this month-long procedure for Science and Cooking students' final projects, which involve a report and a presentation on a food science related topic of a student groups' choice. Sörensen outlines the process like so: week 1...

Pia Sörensen details how the Science of Cooking class conducts lab assignments through actual cooking experiences. For this example, she navigates through the Molten Chocolate Cake Lab/Heat Lab, but also attached three other examples for more resources...

Greg Kestin has been working with other staff of Harvard's wildly popular Science and Cooking class to create innovative educational videos as a supplement to lecture. These entertaining videos include animations, simulations, and walkthroughs of...