Discover the surprising science behind traditional cooking techniques with culinary wizard, award-winning author, and Museum of Food and Drink founder Dave Arnold. A technological innovator in the food world, Dave will reveal the science behind techniques like ike jime, a Japanese method of fish slaughtering, and the fermented Chinese delicacy pidan, or the "thousand-year egg." It happens Thursday, November 12, from 6:30 p.m. to 8 p.m., at MOFAD Lab in Brooklyn. The best part? You won’t just get to watch his engaging demonstrations — you’ll also get to taste the results.
Tickets are $30. Get them here.