A scientist in the kitchen: Demystifying the science of cooking

Know the difference between braising and caramelizing? Why liquids and solids have different measuring cups? Former Washington Post columnist Robert Wolke has the answer to this and other kitchen conundrums: What’s a “natural flavor?” Why do we cook with wine?

Follow Wolke into the kitchen of the Atrium Cafe at the Natural History Museum on July 25 for a practical and entertaining demonstration that addresses a home cook’s most vexing questions—after which he’ll serve up some delicious and scientifically accurate dessert.

Wolke is a professor emeritus of chemistry at the University of Pittsburgh and author of What Einstein Told His Cook: Kitchen Science Explained. He will sign his latest book, What Einstein Kept Under His Hat: Secrets of Science in the Kitchen (W.W. Norton & Co.). Christopher Kimball of Cook’s Illustrated describes him as “a rare mix of lab-coat scientist and raconteur, as if Albert Einstein’s mother had married Rodney Dangerfield’s father.”

Check out The Smithsonian Associates for ticket information.

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