February 2, 2013
Investigating Molecular Gastronomy
This time on America’s Test Kitchen, we interview Nathan Myhrvold, author of Modernist Cuisine, who uses the principles and equipment of a scientific laboratory to make better food. We’ll travel back in time to discover the origins of Beignets, and we’ll be tasting mozzarella cheese. Then we’ll head into the test kitchen to learn how to make low-fat fudgy brownies worth eating. And of course, we’ll be taking your calls to answer all of your cooking questions.