Forget the room-temperature eggs and the tenderizing meat with a marinade, America's Test Kitchen host Chris Kimball tells Morning Edition. A little bit of science goes a long way in the kitchen, he says.
Seaweed farms off the coast of Connecticut may provide financial relief for farmers and environmental benefits for the ocean, not to mention tasty inspiration for chefs. The plant is used in many products from biofuels to cosmetics. But the big question is: Will Americans eat the stuff?
The French know how to celebrate the 100th anniversary of the discovery of how cooking changes the taste, texture and color of food. Hundreds of scientists gathered recently near the village where Louis-Camille Maillard was born to honor him.
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