Cook the Science

Welcome to "Cook the science", a free public lecture series at ETH Zurich on the science of cooking.

Join scientists and renowned chefs in this engaging "ETH Cooking Show" to uncover the fascinating science behind everyday cooking. What happens physically when we whip cream? Why do we knead bread? What is the science behind perfect pasta al dente?

Cook the Science: Melting, Dilution and Viscosity - the Science of Cocktails

Cook the Science: The Right Bite - Transforming Plant-Based Proteins

Cook the Science: Chocolate - Delicious phase transitions

Cook The Science - Fermentation: Healthy, tasty and alive

Cook The Science - Emulsions and foams: The art of ice cream

Cook the Science - Granular matter: The secrets of barista coffee | Shem Leupin & Thomas Michaels

Cook the Science - Gelation: Wobbly physics on your plate | Markus Stöckle & Thomas Michaels

Cook the Science - Elasticity: The wonder of bread making | Jens Jung & Thomas Michaels

Cook the Science - Heat transfer: Charring, browning and flavour | Rebecca Clopath & Thomas Michaels