Did PopSci’s recent article on cooking with liquid nitrogen pique your interest? Learn first-hand from H. Alexander Talbot and Aki Kamozawa how to flash-freeze foods and shatter them; turn any cream into ice cream; grind olives into powder; and other kitchen-tech wonders. The class is at Manhattan’s Astor Center, August 26 at 6:30 pm. Use the secret discount code POPSCI when ordering your ticket and get 10 percent off. Hope to see you there!
