Andrew Zimmern's Food Lab

F&W contributing editor Andrew Zimmern chronicles his experiences with food science around the world.—Andrew Zimmern
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 1 of 13
  • < back


"Where was this course when I was in college? Harvard physics professor Dave Weitz teaches a class called Science and Cooking, using food as a tool to explain physics. It's one of the most popular courses at Harvard."

More ∨
You might also like