« Why Science Matters in Cooking - Sarah Simmons »

In Chapter 2 of 16 of her 2010 interview with Capture Your Flag host Erik Michielsen, food writer and entrepreneur Sarah Simmons shares how she has learned to appreciate the science of cooking. Simmons, Food and Wine Magazine's 2010 "Home Cook Superstar", finds cooking a continuous learning environment, citing examples across the dairy pendulum of milk, yogurt, and cheese. Read more about Sarah at http://sarahmcsimmons.com.