Hi AB! I’m a long time fan (started watching Good Eats religiously when I was 8) and I always tell people that you taught me everything I know about cooking. I was also lucky enough to see you during Eat Your Science. My favorite thing about your cooking/teaching style is how you always explained the “whys”. Why popcorn pops. Why yeast makes things rise. Why spices taste better freshly ground, etc.
My question is: How did you manage to join food and science so flawlessly and what inspired you to do so? Also...what’s in your pocket?
Thank you for your time and the inspiration! Cooking has become a huge part of who I am, largely thanks to you.
ChlsVnOhh237 karma
Hi AB! I’m a long time fan (started watching Good Eats religiously when I was 8) and I always tell people that you taught me everything I know about cooking. I was also lucky enough to see you during Eat Your Science. My favorite thing about your cooking/teaching style is how you always explained the “whys”. Why popcorn pops. Why yeast makes things rise. Why spices taste better freshly ground, etc.
My question is: How did you manage to join food and science so flawlessly and what inspired you to do so? Also...what’s in your pocket?
Thank you for your time and the inspiration! Cooking has become a huge part of who I am, largely thanks to you.
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