When it comes to being a good cook there’s actually a real science behind understanding and being able to whip up tasty dishes. For two decades, the team at Cook’s Illustrated have studied and experimented in America’s Test Kitchen with how food science works. The results have been compiled into this 500 page called The Science of Good Cooking, which has 400 recipes that have been engineered to perfection. Christopher Kimball, founder and editor of Cooks Illustrated and host of America’s Test Kitchen, was here to explain some scientifically-tested cooking concepts!
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