By day, we are scientists, but our nights and weekends are spent as home baking enthusiasts and competitive bakers. We have both been baking in some form or another since we were children, but as adults we use our scientific knowledge to develop and test our own recipes out of our home in Atlanta, Georgia.
October 16th, 2019 | 38 mins 30 secs
This episode we welcome Chris Taylor and Paul Arguin to our kitchen for their new cookbook, The New Pie. Chris and Paul discuss their science backgrounds, award winning pies and where they get their inspiration for their unique creations. Enjoy this talk and purchase your copy of The New Pie here.