Flavor

In Food Fermentation: The Science of Cooking with Microbes, explore the history of food and beverage fermentations and how tiny microbes change and enhance flavors, aromas, and tastes in our food. What’s living in your food? Many of the foods that we consume daily owe their distinct characteristics and [...]

Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. Learn about food molecules and how chemical reactions can affect food texture and flavor. During each module of this course, chefs reveal the secrets behind some of their [...]