Most Active Stories
- Would 'Right To Farm' Ballot Question Protect Family Farms Or Ag Corporations?
- Ameren blames EPA standards for coal plant closure, Nixon signs bill to allow less restrictions
- Why the health insurance marketplace could be called a success in Missouri
- MODOT makes revisions to Amendment 7 project list
- Why rural Missouri is losing doctors
Under the Microscope
Thu November 22, 2012
The science of food
This week, families across the country will gather around the table to celebrate the Thanksgiving Holiday.
It’ll be a time to reflect, share stories, and perhaps most importantly, eat. So, to celebrate the occasion, we’ll revisit an interview about the science behind cooking.
Shirley Corriher is a food scientist and author of CookWise: The Hows and Whys of Successful Cooking. Earlier this year, she came to the University of Missouri to talk about food-writing and the science behind getting exactly what you want out of food. KBIA’s Lee Jian Chung had a chance to talk to Corriher before her lecture, and spoke about her training under Julia Child and how to cook vegetables the proper way.
Note: This interview originally aired on March 15, 2012.