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Christopher Kimball Explores The Science Of Food

OPB | Nov. 15, 2012 12:25 p.m. | Updated: Sept. 11, 2013 12:15 a.m.

Cooks Illustrated

For the last thirty years, Christopher Kimball has had a very simple — and very effective — business strategy: teach people how to make no-frills food in a fail-safe way, and they’ll buy your magazines and books, and watch your TV shows.

Kimball is the bow-tie wearing entrepreneur behind Cook’s Illustrated and Cook’s Country magazines, and a whole bookshelf full of “Best Recipe” branded cookbooks. He’s familiar to public broadcasting audiences for his America’s Test Kitchen TV show which airs on Saturdays at 1:30 pm on OPB TV. 
He has a new weekly radio show, which you can hear on Sunday nights at 6:00 pm on OPB Radio.

His team’s latest offering is a book called The Science of Good Cooking. It’s half chemistry textbook, and half cookbook.

What do you know about the science of your favorite dishes? What is your experience with Cook’s Illustrated and America’s Text Kitchen?


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