Cooking Better with Science

The Science of Gluten (1x2)

Fecha de emisión: Ene 01, 2022

Pizza may seem simple, but the science behind it is remarkably complex. Professor Ted Russin, Acting Dean of the CIA’s School of Culinary Science and Nutrition, explains it, from how proteins react to their environment at the molecular level through to the chewy, crunchy perfection of a well-made dough.