Events Schedule » Better Cooking Through Chemistry

The world of bench top chemistry and the art of culinary science collide in fantastic ways! We will discuss why the food that you cook and bake in your kitchen tastes amazing because of the chemical reactions that are occurring during the creation process – and during the eating! Why do you use baking soda not baking powder - why “slow and low” - why charcoal? Join Jeff Mills and Sandi Connelly as they discuss culinary chemistry!

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Date
Friday, October 17
Time
1:00 pm - 2:00 pm
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The world of bench top chemistry and the art of culinary science collide in fantastic ways! We will discuss why the food that you cook and bake in your kitchen tastes amazing because of the chemical reactions that are occurring during the creation process – and during the eating! Why do you use baking soda not baking powder - why “slow and low” - why charcoal? Join Jeff Mills and Sandi Connelly as they discuss culinary chemistry!

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