Monday February 25 @ 7 pm

Founder of molecular gastronomy Hervé This is known for his ground-breaking research into the chemistry and physics behind everyday cooking and has changed the way food is approached and prepared all over the world. In Kitchen Mysteries, he offers a second helping of insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. Promising
to answer your most compelling kitchen questions, he continues
to make the complex science of food digestible to the cook.

Read more about Hervé This.