The science behind baking the perfect chocolate chip cookie
Listen 00:48:46Guests: Peter Scarola and Rosemary Trout
From crispy and crunchy, to chewy and soft, we’ll talk about the science that’s involved in making great chocolate chip cookies and other baked goods. Host Mary Cummings-Jordan will be joined in studio by PETER SCAROLA, the pastry chef at R2L in Center City, who led a “chocolate-chip lab experiment” for the Philadelphia Science Festival last year and by ROSEMARY TROUT, the head of Culinary Arts & Food Science, Hospitality Management at Drexel University, where she currently teaches a class called “Food Science 154: The Science of Food and Cooking.” They’ll talk about why science is so important in pastry making and about the roles that ingredients, temperature, and time play in perfecting the culinary art.
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