At our 2013 Science of Pie event, Christina Tosi, Zoe Nathan, and the fantastic students from the Science & Food undergraduate course taught us all about pies, baking, creativity, and the scientific process. We just can’t get enough pie science, so here are 5 fun facts related to baking and some of our favorite baking … Continue reading
The Science of Pie Featuring Christina Tosi & Zoe Nathan May 19, 2013 At the world’s first scientific bakeoff, the students of the Science & Food undergraduate course presented results from their final projects, including a live taste test of apple pies. The final projects were judged by Chefs Christina Tosi and Zoe Nathan, food … Continue reading
Continuing our Science of Pie adventure, we’ve invited Elsbeth Sites of Team Chia to share her pie science project, which examines the use of a very unconventional thickener to tune the viscosity of pie filling. Elsbeth is an undergraduate student of physiological sciences at UCLA who is passionate about food and writing, especially writing about … Continue reading
On foraging for local ingredients in your college dormitory… Our Judge’s Favorite winner of the 2013 Science of Pie event showed how beer and vodka affect pie crust color and texture. But they weren’t the only students who experimented with alcohol in their pies. Two other teams—Team Super Rum and the Beam Team—also used alcohol … Continue reading
Amy Rowat dissects the science of pie for the New York Times, while Harold McGee explains how vodka makes a light, crispy batter for frying fish. Apparently pie crust isn’t the only dough that benefits from a little alcohol! Continue reading
It’s summer. Berries and stone fruits abound, and so the season of pies continues. And we continue to think deeply about the science of pie. There has been intense interest in pies these past few months: first at the Science of Pie event; next at the World Science Festival’s Scientific Kitchen workshop at Pie Corps … Continue reading
The New York Times discusses the proper care and handling of butter in baked goods, and Carl Sagan’s epic baking advice gets turned into an awesome recipe. Tastes like science! Continue reading
On Sunday we held our third and final 2013 Science and Food public lecture: The Science of Pie. Renowned pastry chef Christina Tosi joined us all the way from New York to explain her process for creating new desserts, and Los Angeles native and super-star baker Zoe Nathan shared her tips for baking the perfect … Continue reading
scienceandfooducla 