Cooking with Science

Cooking with Science: The Video Series

Ready to get cooking with science? USDA’s Agricultural Research Service is proud to present a new cooking series that blends culinary dishes with food science. In each episode we highlight a talented chef who creates wonderful, delicious recipes right before your eyes. Our research experts are also in the kitchen for savory discussions on the science of cooking and to explain how they are making the foods we eat safer, tastier, more sustainable, and more plentiful. Strap on your apron and break out your chemistry book – Cooking with Science is on the air!

Cooking with Science | Episode 4: Buckwheat & Beans - Zuppa Etrusca

This episode we're at the U.S. Arboretum in Washington, DC where Executive Chef Jessica Botta is creating a flavor-filled, nutrient powerhouse soup called Zuppa Etrusca while ARS researchers Karen Cichy and Raymond Glahn provide insight into the nutrient benefits of different beans and advice on how to get more beans into your diet. Check out Buckwheat & Beans for the video and recipe.

Cooking with Science | Episode 3: Strawberries

We are back in Frederick, MD, once again teaming up with Frederick Community College (Frederick, MD) Chef Mark Mills to create a tasty and easy-to-make strawberry cobbler. ARS researcher Dr. Kim Lewers chimes in on the history of the strawberry, its nutritional benefits, and how she’s making bigger, tastier, and more disease-resistant strawberries that last longer in storage. Check out our Strawberries webpage to get the strawberry cobbler recipe and learn about our newest strawberry release as well as our research on strawberries.

Cooking with Science | Episode 2: Potatoes

In this fun cooking show series, ARS researchers team up with Frederick Community College (Frederick, MD) Chef Mark Mills to create three tasty and easy to prepare dishes featuring potatoes. While Chef Mills prepares a vegetable hash, Spanish tortilla, and potato black bean burger, ARS researchers chime in on the history of the potato, its value in U.S. agriculture, and how we’re making healthier, tastier potato cultivars that last longer in storage. Click here to check out the potato recipes and learn more about ARS research on our favorite spud.

Cooking with Science | Episode 1: Peppers

In this new cooking show series, ARS researchers team up with Chef Elliott Farmer to create a wonderful five-dish, three-course meal featuring a variety of peppers developed by ARS. Here, you'll learn how to make a delightful clam chowder, out of this world grilled chicken, and a sweet and savory strawberry cheesecake - all made with peppers! You'll also learn about the many different pepper varieties - from sweet to ornamental to knock your socks off spicy! Check out the recipes and learn more about ARS developed peppers.

Future Episodes:

Episodes 6-8: Cooking with Grains In these upcoming episodes, our ARS researchers team up with culinary chefs Eric McCoy and David Milburn (Howard Community College Culinary Arts Program in Columbia, MD) to create wonderful dishes using ancient grains such as farro, sorghum, and teff. In these episodes you'll learn how to make a delightful and beautiful farro and pomegranate salad, the best chicken and waffles (with hot honey sauce) you've ever tasted, and ultra-tasty gluten-free chocolate chip cookies, made from teff flour. You'll also learn about the health and nutritional benefits of these ancient grains.
Episode 9: Tips for Brewing Beer at Home - We take our cooking show on the road to Fort Collins, CO, where we team up with local brewmasters to learn about ARS-developed hop varieties and get tips from the experts on brewing your own beer at home. We'll also talk about uses for the spent grains after your brews are completed. Hint: Don't throw them away!

For recipes and more information on cooking topics, check out the links below:

Pepper Portal

ARS keeps the pep in peppers. Cooking with Science Episode 1: Learn about ARS research to develop superior peppers, watch a cooking video and get recipes.

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