The Science of Cooking Published 2011-05-18 Download video MP4 360p Recommendations 05:06 Time and temperature in cooking 02:31 An inside look at Harvard's "Taylor Swift and Her World" class 06:42 I FINALLY understand the Maillard reaction 04:30 The chemistry of cookies - Stephanie Warren 04:10 The Reading Brain | How We Learn To Read 10:05 Why Damascus Knives Are So Expensive | So Expensive | Insider Business 10:56 The Science of Fermentation: Lactofermentation 02:45 Science: When to Add Salt During Cooking—and Why (It Makes a Huge Difference) 09:28 Our Food Is Full of These 5 Chemicals 2:06:11 Science and Cooking: A Dialogue | Lecture 1 (2010) 11:48 4 Levels of Omelets: Amateur to Food Scientist | Epicurious 11:51 15 Cooking Tricks Chefs Reveal Only at Culinary Schools 15:41 What if Singularities DO NOT Exist? 20:19 50 Cooking Tips With Gordon Ramsay | Part One 04:50 The Chemistry of Fried Food 24:50 У Штати прийдуть і дракон, і тигр – і розірвуть їх – Павло Клімкін 48:54 Joanne Chang: The Science of Sugar 12:26 The Geography of Spices and Herbs Similar videos 02:09 Feeding Culinary Curiosity: Kids' Science and Cooking 01:44 The Science of Good Cooking: Fall Book Tour 1:41:05 The Science of Good Cooking | Lecture 10 (2012) 33:35 Spotlight Live: The Science of Cooking 05:41 The Science of Cooking :: Episode 1 :: Get Fresh 05:42 The Science of Cooking :: Episode 2 :: Atomic Ingredients 08:47 9 Ways to Cook Like a Scientist: Molecular Gastronomy 17:19 Cooking with Science: Peppers 00:21 HarvardX Science & Cooking: Meat 01:15 Food Fermentation: The Science of Cooking with Microbes 17:35 The Science of Cooking: Popcorn 11:34 7 Ways to Spruce Up Your Cooking with Science 01:48 Cooking steak with science 02:13 The Science Behind Cooking 20:03 The Beginner's Guide to Cooking with Spices (with Testing) More results