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WHAT ARE THE TOP CULINARY INSTITUTES IN AMERICA? Why does food brown when cooked. Chicken breast with carrots cooked at 200F. Chicken breast with carrots cooked above 300F. Browning, or the Maillard reaction,. Only occur on the right producing the noticeable brown color. Read about why foods brown. SCIENCE AND COOKING OF EGGS. Anatomy of a Chicke Egg. Buying and Storing Eggs. Why are some eggs hard to peel? Why do some eggs crack when boiled? SCIENCE AND COOKING TOMATOES. What are Heirloom Tomatoes?

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What is the connection between science and cooking? The culinary world provides a rich set of examples for engaging students essential concepts in the physics sciences, as demonstrated by the Science and Cooking course at Harvard. Each week combined lectures by world-famous chefs and Harvard professors with edible experiments in lab, culminating in indpendent research projects by teams of students at the end of the semester. Dave Arnold / Harold McGee. Joan and Jordi Roca. Wylie Dufresne / Ted Russin.

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