In this episode of Talk Nerdy, Cara is joined by Dr. Pia Sörensen, Senior Preceptor in Chemical Engineering and Applied Materials at Harvard University. They talk about her new book, "Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine." From diffusion to pH, fermentation to viscosity, they discuss the physical, chemical, and biological processes underlying our favorite culinary creations. Follow Pia's work: @hseas.
