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Cooking—Ingredients, Technique, and Flavor

Lecture no. 1 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking

Cooking—Ingredients, Technique, and Flavor

Taught by Professor Bill Briwa | 26 min | Categories: The Great Courses Plus Online Food & Wine Courses

Begin the course with a fascinating look at the science of taste and how it acts as the gateway to better understanding—and enjoying—the food you eat. Through engaging taste experiments involving melon, radicchio, and a few simple seasonings such as salt and lime juice, you’ll come to see just how intricate and subtle your taste buds are.

Reviews

t********m
September 20, 2019
I like cooking

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s********m
August 29, 2019
This professor is by far the BEST at teaching cooking skills. I cannot learn from watching Youtube videos or reading recipes because I have no instinct for cooking. I cannot tell when vegetables and meats are cooked enough, and I have no idea what is going on. Professor Briwa seems to know exactly how bad cooks think, and he explains things in ways that really help. He does not only demonstrate cooking techniques; he also explains why they are important, which makes things easier to remember and understand. I am so thankful that this lecture series exists.

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h********m
August 14, 2019

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