Spotlight Live: The Science of Cooking

On Oct. 2, renowned Executive Pastry Chef Bill Yosses and Harvard's Michael Brenner and Pia Sörensen discussed the new HarvardX online course, and answer your questions about the science of cooking -- including the science of cooking healthier desserts for the President's family.

4:15 Why cooking is such a great vehicle to teach about science?
6:15 How does our understanding of science impact our cooking?
7:15 How did the idea for this course come about?
8:40 When did you start to think of cooking as a scientific exercise?
10:30 How do we sign up for the class?
11:20 What were the challenges in constructing this online course?
14:00 How do scientific ideas (e.g. electricity) factor into your cooking lectures/demonstrations?
16:40 Can you give a an easy recipe that incorporates some of these priniciples?
19:15 How has this course changed the perspective on the research you do?
22:10 What is your favorite dish in the course?
25:15 How can science help us preserve flavors in food?
27:25 What is the most valuable thing your have learned while preparing for this course?
30:25 How does science help us eat more nutritous food?