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Cooking Better with Science

Cooking Better with Science

Cooking Better with Science

Enter the secret world of great culinarians with two experts, Sean Kahlenberg, Assistant Professor of Culinary Arts at The Culinary Institute of America (CIA) in Hyde Park, New York, and his close friend and co-teacher, Ted Russin, Acting Dean of the CIA’s School of Culinary Science and Nutrition. In Cooking Better with Science, let their joint expertise initiate and guide you through the world of leveraging science to cook with greater finesse as you tackle simple and adaptable recipes that anyone can master.

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Paid
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Great Courses
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Food & Wine Food & Wine
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(Set) Cooking Better with Science & Cooking across the Ages

(Set) Cooking Better with Science & Cooking across the Ages

Explore the science and history of cooking with this rewarding two-course set that brings together Cooking Better with Science and Cooking Across the Ages. First, become a kitchen artisan and scholar in 12 easy-to-follow episodes that combine hands-on cooking and scientific principles. Then, enjoy a fascinating international journey through civilizations across the ages that shows you who we were, how we lived, and why—all through the lens of cooking.

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