Cooking with MRRL and Harvard

Harvard has just released a full course, offered in 2010, on science and cooking (the link goes to a YouTube playlist of all of the 2010 lectures). It takes the scientific principles behind the mixing and heating of food and makes it interesting! Far from just being a few recipes thrown out there, this course can actually teach people the reasons behind the need for an exact number of eggs in a batter, or why their meats never seem to be done just right. Pair this course with the resources MRRL has on the cooking subject and you have a master class on how to create tasty and healthy meals for you and your family!


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