Treat your dough like a lover and how to make 'better than sex' mashed potatoes
What I learned making a film on the science of cooking. It all started with a pandemic sourdough project .
Source: cbc.ca
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No starter? No problem. How to make sourdough bread, from start to finish
Baker Vanessa Kimbell explains how to make a fresh loaf in 10 minutes of active time, over several days
Source: cbc.ca
Ice cream scientist Maya Warren explains the science behind the tasty frozen treat
Did you know ice cream is a solid, a liquid AND a gas?
Source: cbc.ca
Perfect mashed potatoes: Leave the skins on, don't use a masher and use 'a comical amount of butter'
Culinary scientist Ali Bouzari spent four years perfecting and replicating this recipe
Source: cbc.ca