Cook’s Science Live

Cook’s Science Executive Editors, Dan Souza and Molly Birnbaum, use interactive video, music, scent, storytelling, and live experiments to take you on their journey–from top bun to bottom bun. Together, you’ll learn how sound changes our perception of lettuce, why the glass ketchup bottle is a cruel joke, how grass can change the flavor of beef fat, and why the most important ingredient in your hamburger bun is actually a vegetable. Bring an open mind and an open stomach; your most pressing food, science, or cooking questions; and a friend. It’s going to be fun (and weird, but in a good way).