The Science of Good Cooking

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Credit America's Test Kitchen

Hard at work at America's Test Kitchen

We're on the brink of the most cooking-intensive season of the year. Sure, you can go into the kitchen armed with tips from your Aunt Martha, or remembered wisdom from the "Top Chef" competition you saw a few months ago, but, what if you don't want to leave this cooking season to chance? What if you want to boil it down to a science?

On Boston Public Radio, Kara Miller speaks with Cooks Illustrated editors Molly Birnbaum and Dan Souza, both of whom have thought long and hard about the science of great cooking, about which techniques work best, and why.

GUESTS:

• Molly Birnbaum: writer based in Boston, editor for The Science of Good Cooking
• Dan Souza: experimenter and editor for The Science of Good Cooking