We're cooking up a chicken dinner, soup to nuts! Join me for a midday of cooking. We'll be learning about the science of emulsions, how to poach the perfect egg, why water is bacon's best friend, why a great roast chicken starts with a set of kitchen shears, and how vinegar can deliver the crispest potatoes you've ever had.

$90 Admission, signed copy of The Food Lab: Better Home Cooking Through Science included in fee.

SOLD OUT