Wondrium Pilots: The Science of Cooking

Who has room on their kitchen counter for a microscope? Let us show you the science behind everyday cooking instead.
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Wondrium Pilots: The Science of Cooking is rated 4.9 out of 5 by 44.
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Rated 5 out of 5 by from Fascinating, info I haven't seen elsewhere This was a fascinating lecture. I don't have a love of cooking but understanding the science behind it made it much more interesting and I just haven't seen that sort of information elsewhere. No cooking shows bother to explain it like that. If only they'd make a whole course.
Date published: 2021-10-11
Rated 5 out of 5 by from Valuable Pilot Fabulous pilot episode. The information was presented well and highly informative. Please give great consideration to making this a full course. It is that good.
Date published: 2021-09-07
Rated 5 out of 5 by from Interesting lecture Enjoyed the lecture and particularly the knowledge of the professor. His explanations made the lesson easy to understand. Hope this pilot develops into a full course.
Date published: 2021-08-10
Rated 5 out of 5 by from Excellent presentation and an articulate professor. Would really like to see similar analyses for other ingredients. The only thing that disturbed me was the screeching sound during the fast-forward segment. I practically fell off my chair.
Date published: 2021-07-22
Rated 5 out of 5 by from Would really be a Great Course! There is a great deal of information provided in this short pilot. I am not a novice with this subject but repeatedly learned new things. The instructor knows what he's talking about and presents it in a "no frills" manner. I felt like I was in the kitchen at the CIA listening & watching a knowledgeable chef. One lecture is not enough! I'd like to devour the full course!
Date published: 2021-07-22
Rated 5 out of 5 by from Really good I like the presentation, the information given is explained well. Would love to see a full course for this title.
Date published: 2021-07-14
Rated 5 out of 5 by from Phenomenal! When are we getting the full course?! I'm so impressed by this first video and have found it so helpful, I've been holding out for the full course for over a year and am concerned it's not going to be released. This is really useful information and one of the best videos I've watched here.
Date published: 2021-07-07
Rated 5 out of 5 by from One of the best If you like cooking this course is amazing please make a full length course
Date published: 2021-06-18
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Overview

Examine how cooking is more than an art-it's a science-and see how understanding this discipline can give you tastier results and a better appreciation for what you create.
The Science of Cooking

01: The Science of Cooking

Cooking can sometimes seem like magic. You mix things, stir things, heat things, and viola! All things transform to different things! It’s not magic—it’s science. Looking at the components in a simple roux, Chef Ted Russin of The Culinary Institute of America explains how each ingredient combines with another—while heat changes the consistency and flavors—and demonstrates principals of chemistry at work while teaching you how to make the base foundation of many popular soups and stews.

43 min