The Momofuku Milk Bar bakery becomes a science lab when biophysicist Amy Rowat, Milk Bar founder Christina Tosi, and White House pastry chef Bill Yosses illuminate the sweet science of your favorite dessert. Where the line is drawn between flaky confection and pie disaster often comes down to the proper respect for gluten protein networks and polymorphic phase behavior. Smell, touch, and taste the science of each step toward a culinary masterpiece while Amy, Christina, and Bill attempt to make these complex concepts as easy as… pie.
Age 21 and over only.
This program is part of the Scientific Kitchen Series – Intimate hands-on food-meets-science workshops behind the scenes at New York’s most exclusive kitchens and laboratories.
