Cookie Lab

A cup of butter, a pinch of salt, three teaspoons of vanilla extract; baking is a science and every step is crucial—especially when making the classic chocolate chip cookie. Led by R2L’s pastry chef Peter Scarola and The Franklin Institute’s resident food scientist, Shanna Caster, attendees are able to enter the Cookie Lab to bake, dissect, and taste how one little recipe adjustment can make a big difference to the quality of a cookie! The Free Library of Philadelphia’s Culinary Literacy Center serves as the Cookie Lab as we explore—and taste—the science of baking.

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