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Science Cafe

Science Cafe: The Science of Good Cooking

Wednesday, November 14, 2012

Pacific Science Center

Does grinding your own meat make a better burger? How does adding fat to your eggs create the perfect tender omelet? Why should you have patience before carving your roast?

Discover the science behind everyday cooking with Christopher Kimball from America's Test Kitchen and Cook's Illustrated. Join us as we explore the fundamental science explaining how — and why — your recipes work.

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