Master Your Cooking Through Chemistry

Precision, discipline and ability to comprehend what occurs on the molecular level are just a few reasons why chemists make the best chefs. Let our expert culinary chemists break down the science of when we cut, sauté, broil, grill, and sous-vide our favorite foods and discover tips to become a master chef no matter the cooking method. Bon Appétit!

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Guy Crosby
America’s Test Kitchen

Sara Risch
Popz Europe

Kent Kirshenbaum
New York University

Douglas Baldwin
Sous Vide for the Home Cook

Eric Block
University at Albany