Chef Jack Bishop Breaks Down 'The Science of Good Cooking'

Audio

12/28/2012

Dec. 28, 2012

Chef Jack Bishop Breaks Down 'The Science of Good Cooking'

Click

to enlarge images

SNACK

Science Solves a Pie Puzzle

tails. player here

What’s the secret to making a fluffy omelet or the perfect pie dough? Jack Bishop, chef and editorial director at America’s Test Kitchen, stops by to debunk cooking myths and highlight some of the surprising finds from the show’s new cookbook, The Science of Good Cooking.

In the SciFri Snack: Chef Jack Bishop, editorial director at America's Test Kitchen, tells us that water is one of the key parts of the perfect pie crust. You need it to roll out the dough, but it also forms gluten which makes the dough chewy. So, how can your pie dough be both soft and easy to handle? Use science! -- and a little bit of vodka.

Produced by Denise Chow, Associate Producer

Guests

Jack Bishop
Chef
TV Personality, "America's Test Kitchen" and "Cook's Country"
Editorial Director, America's Test Kitchen
"The Science of Good Cooking" (Cook's Illustrated, Oct. 2012)
Sag Harbor, New York

Discussion

WAYS TO LISTEN

BLOG

ABOUT

Science Friday® is produced by the Science Friday Initiative Science Friday® and SciFri® are registered service marks of Science Friday, Inc. Site design by Pentagram; engineering by Mediapolis.