Recipe Testing in Theory and Practice

Ever wonder why one small ingredient change to a recipe can ruin (or elevate) a dish? Want to know why canola oil rather than olive oil will always make a tastier Caesar salad dressing? These questions and more will be answered by professional chef and culinary expert Sonya Masinovsky, who has been working as a recipe tester for a new soon to-be published cookbook. Her lecture will be accompanied by a short demonstration, followed by an interactive audience tasting session. This enlightening and tasty event is part of a trio of culinary-science happenings (beermaking or bread-and-butter bootie shaking, anyone?) at Machine Project this weekend.