Publication in the US and Canada today! Special thank you to our US friends who contributed amazing recipes joanne chang-myers Bill Yosses Christina Tosi Dave Arnold Modernist Cuisine Wylie Dufresne dominique crenn Corey Lee & Daniel Humm

Thank you, Ferran Adria! Our Science and Cooking book would not have been possible without you ✨

Today on the show we have Pia Sorensen and David Weitz from Harvard SEAS to talk about their new book “Science and Cooking” and the course they teach at Harvard! Tweet your solid matter physics questions in early or go to the chat room at noon Eastern on Heritage Radio Network

Can’t wait for Monday’s lecture with Dr Maya Warren! The Science of Ice Cream.

On the Science Magazine podcast this week: Pia Sörensen from Harvard SEAS chat with Dr. Kiki Sanford about our new book and science & cooking: 😀✨ sciencemag.org/podcast/taking…

Thanks for a great chat Dave Arnold and Nastassia Lopez!

Chef Garima will join us next Monday Nov 9th at 8 pm EST. Tonight’s lecture: The science of ice cream with Dr Maya Warren (7pm EST) (registration link in bio)

Whet your appetite for science by watching these recorded presentations from the 2020 Science+Cooking Public Lecture Series: buff.ly/2IkgL8W

“For the cousin who sleeps with a thermapen under their pillow” 😂 The Cookbook Gift Guide That Covers EVERYONE You Know: 2020 Edition bonappetit.com/story/best-coo… via Bon Appétit

Very pleased with my Friday delivery: Science and cooking hot from the press! I loved the Harvard Online course on the chemistry of cooking by Michael Brenner, Pia Sörensen & David Weitz. A weekend of reading and experimenting in the kitchen is coming! Science+Cooking

Thank you Harvard SEAS for believing in the Science &Cooking idea from the beginning and supporting it for all these years!

Thank you! Great selection and honored to be in such great company.

We do!! 🤓😀👏💥

Thanks, Mark :-)

Thank you The Boston Globe 🙏if you see ”cooking as an ongoing science project” 😊😀The best new cookbooks for holiday giving bostonglobe.com/2020/12/01/lif…

We’re incredibly excited that the audio version of our book is here!! 🥳🤩 thank you HighBridge Audio Audible: adbl.co/3aMt21J Kobo: bit.ly/3pRmeEi Google Play: bit.ly/2NoFnjX  Audiobooks.com: bit.ly/3qMFt3i

🚨 BRAND NEW Talk Nerdy Podcast 🎙🎧 alert! 🚨 I chat w/ Dr. #PiaSörensen, Senior Preceptor in Chemical Engineering and Applied Materials Harvard SEAS. We talk about her book, "Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine." 🎙👩🏼‍🍳👏 Listen 👇🏼 patreon.com/posts/48479400

"Diffusion: once you start thinking about it, it's all over food, all over cooking.” - Dr. #PiaSorensen (Science+Cooking) discusses the science of cooking and her book, 'Science and Cooking' on this week's Talk Nerdy Podcast 🎙🎧. 🎙👩🏼‍🍳🍜 Check it out here 👇🏼 patreon.com/posts/48479400

Are you engaged in research or entrepreneurship involving microbial foods? If yes, we would be delighted to receive your abstract for the conference Microbial Foods, which we are organizing in Copenhagen, Denmark, May 8-12th, 2022. cph-bioscience.com/en/events/micr…