Bill Yosses, the official executive pastry chef at the White House from 2007 to 2014, and Vayu Maini Rekdal, chef, scientist and educator, demonstrate and discuss the scientific principles behind culinary processes.
How do emulsions and foams work, and why do certain ingredient substitutes work like magic? How do polymers relate to baking and what is super-cooling? Bill and Vayu explore these questions and more while showing how the relationship between food and science can promote wellness and scientific curiosity.
92Y needs your help
Many of you have asked how you can help 92Y as we face tremendous financial losses due to COVID-19. You can help sustain our beloved institution and support the creation of new, online programming that will bring comfort and inspiration to our community. Thank you.