Martin Breslin: The History of Culinary Thickeners, Science and Cooking Public Lecture Series 2014
2:03:18
Christina Tosi: Emulsions and Foams, Science and Cooking Public Lecture Series
1:01:35
Jody Adams: Fermentation, an Ancient Trend, Science and Cooking Public Lecture Series 2014
1:06:38
Sandor Katz: The Art of Fermentation; Science & Cooking Public Lecture Series 2017
1:14:39
Bryan and Michael Voltaggio: Emulsions and Foams, Science and Cooking Public Lecture Series 2015
1:13:48
Masters of Pastry Livestream - DAY 1
22:56
A lendária sopa de legumes do restaurante italiano Michelin Il Luogo di Aimo e Nadia
48:17
Harvard Lecture - Why do we dream?
1:06:03