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Scott McMillan

Institute of Culinary Education

Scott McMillan appears in the following:

Please Explain: The Science of Baking

Friday, March 08, 2013

Shirley Corriher, author of BakeWise: The Hows and Whys of Successful Baking, and Chef Scott McMillan, a pastry art Instructor at the Institute of Culinary Education in New York City, explain the particulars of baking—from different flours to measuring by weight to the differences between baking powder and baking soda.

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