#foodscience

Essentials of Cooking: ACID


  • November 27, 2018
    6:00 pm - 7:30 pm

In the fourth class of our “Essentials of Cooking” series, we will cover the use of acid in good cuisine. From citrus to vinegar to cultured products, acids are often the number one component home cooks lack knowledge of that can bring cooking to the next level. Cook and farmer Patryk Battle along with Author (more…)

Essentials of Cooking: FAT


  • July 17, 2018
    6:00 pm - 7:30 pm

In the third class of our Essentials of Cooking series, we explore the importance of fat in good cuisine. In this class, we will share the food science behind fat, good sources of fat for your kitchen (both plant and animal based) and practical applications for using fat to enhance your dishes. Cook and Farmer (more…)

Koji in Every Kitchen


  • May 29, 2018
    6:00 pm - 7:30 pm

Koji is a beneficial mold, traditionally used in producing miso, sake, and shoyu (soy sauce), however its uses are far broader, including pickling, curing meat, and maybe even composting. In this session, learn about the positive power of koji, and how to grow your own culture. The power of koji lies in its production of (more…)