Pia Sorenson

Real-life scientist Pia Sorenson, director of Harvard University's Science and Cooking program, explains how understanding chemistry and biology can help create the perfect cheese sauce. She also offers a masterclass in fermentation, teaches why your avocado goes brown, and describes how to make Lutfisk, Sweden's gelatinous answer to ceviche. Science cooking, molecular gastronomy, and the science behind making Gravelax are also explored.