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Kitchen Lab

Why does the milk rise? Why does the bread get toasted? Why does meat soften with the heat? Why do we cry with the onion? Why do we get swollen with legumes? Why does chilli sting us? Or why do sweets give us pleasure? All these questions will be answered by the series “Kitchen Lab, eating has its science” hosted by the science journalist Andrea Obaid and cell biologist Alejandro Roth.

All the chemical, physical and biological reactions that take place when we cook will be explained, where the kitchen becomes a true laboratory. In ‘Kitchen Lab’ Andrea and Alejandro will search the origin of food and the stories of traditional recipes. With a sustainable, healthy and scientific view of the kitchen, the secrets behind food will be revealed with humour, travel and a lot of cooking.

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Format
12 × 60'
Definition
4K
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