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.
Cooking with Science | Episode 9: Ancient Grains – Teff Chocolate Chip Cookies
In this episode we team up with the Culinary Arts program at Howard Community College in Columbia, MD, to create a series of dishes using nutritious and versatile healthy grains. For this episode, Chef David Milburn shows us how to make delicious and savory chocolate chip cookies made with nutrient-packed teff flour. In this episode, you’ll hear from grains experts ARS Drs. Liu and Baer, who discuss the health benefits, the versatility, and the science behind some pretty special ancient grains, including ones like Teff that are gluten-free.
Cooking with Science | Episode 8: Ancient Grains – Sorghum Chicken and Waffles
In this episode, we team up with the Culinary Arts program at Howard Community College in Columbia, MD, to create a tasty dish using nutritious and versatile healthy grains. Chef Eric McCoy shows us how to make a delicious and crispy Sorghum Chicken and Waffles with Sorghum Pecan Butter and Hot Honey. During this episode, you’ll hear from ARS grains experts who discuss the health benefits, the versatility, and the science behind some pretty special ancient grains, including ones like sorghum that are gluten-free.
Cooking with Science | Episode 7: Ancient Grains – Farro Salad
In this episode we team up with the Culinary Arts program at Howard Community College in Columbia, MD, to create a series of dishes using nutritious and versatile healthy grains. For this episode, Chef Eric McCoy shows us how to make a delicious, simple, and healthy Farro and Pomegranate Salad that will be the hit of any dinner or a tasty lunch to take to work with you. During this episode, you’ll hear from grains experts from ARS Drs. Liu and Baer, who discuss the health benefits, the versatility, the growing, and the science behind some pretty special ancient grains, including ones that are gluten-free.
Cooking with Science | Episode 6: Buckwheat & Beans - Chocolate Chunk Cookies
In this episode of 'Cooking with Science,' we’re mixing things up in the “Rolling Raptor” food truck with chocolate chunk cookies featuring buckwheat flour, orange zest, and a hint of cardamom. Dive into these ingredients and see how they come together for a delicious, nutrient-rich twist on a classic treat. Add a little science to your baking!
External Video
Cooking with Science | Episode 5: Buckwheat & Beans - Maltagliati Pasta
In this episode, Chef Jessica Botta demonstrates how to create maltagliati pasta from buckwheat flour. The dish is complemented by a savory bean, miso, and mushroom ragu. Chef Botta is joined by Dr. Thomas Bjorkman from Cornell University to discuss the unique properties of buckwheat and its nutritional benefits. Check out the video and recipes to learn more.
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:
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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!
Spud Central
Cooking with Science Episode 2: learn about ARS potato research, watch a cooking video and get recipes.
Strawberry Fields and Research Forever
Cooking with Science Episode 3: learn about research ARS is doing to improve strawberries, watch a cooking video and get recipes.
Buckwheat & Beans
Learn about the versatility of buckwheat in cooking as well as the nutritional benefits and taste variety of beans.