Pie Science & Fried Fish


Amy Rowat dissects the science of pie for the New York Times, while Harold McGee explains how vodka makes a light, crispy batter for frying fish. Apparently pie crust isn’t the only dough that benefits from a little alcohol!

Science Builds a Better Pie – Amy Rowat for the New York Times

What’s a Great Way to Get a Fish Fried? Give It a Shot of Vodka – Harold McGee for the New York Times

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