Science in the kitchen: Sous vide cooking
That's taken a dramatic change in the last few years as books by experts like Harold McGee were amplified by science-based cooking programs like Alton Brown's “Good Eats,” which featured food science expert Shirley Corriher, and America's Test Kitchen …
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What's Cooking: Eritrean heritage drives her cooking
Selas Kidane believes healthy eating needn't be difficult, unappetizing or expensive. She believes teaching others how to cook delicious foods from around the world not only promotes healthy habits, but furthers respect and knowledge of other cultures .
Read more on STLtoday.com
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