Bubbles, droplets, fluid flows, phase transitions, molecular viscosity and elasticity. Welcome to the world of science and cooking! Every cook—whether a top chef or just a humble cook at home—uses these physical principles. This lecture uses food and cooking to explicate fundamental principles in applied physics and engineering. Finally you will understand why it is so hard to cook a decent steak. Featuring the culinary participation of Scott Anderson, Executive Chef and Co-owner of Elements (Princeton, NJ)