Why does dough rise? Why do foods change their colour, texture, or structure? And why do some recipes work perfectly while others fail?

In Science in Your Kitchen, Prof. Patrick Rühs and Prof. Thomas Michaels take the audience on a scientific journey through the world of cooking. Moving seamlessly between kitchen and laboratory, they use live demonstrations and experiments to uncover the fascinating physical, chemical, and biological processes behind the food we eat. A surprising and entertaining special lecture for anyone curious to see everyday cooking in a whole new light.