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Watch Joanne Chang's Harvard Talk on Cake Science

Pasty chef Joanne Chang of Flour in Boston is the latest chef to hit Harvard's Science & Cooking Lecture series, this time with 80 minutes of talking about what scientific factors go into baking a cake. Chang — who has her degree in Applied Mathematics and Economics from Harvard — talks about why certain ingredients work together to make for a good cake. She also brings along some samples of both delicious cakes and disgusting cakes made without any leavening, which she says is, "actually pretty gross, but a lucky few of you will get to try it."

The Video: Bakistry: The Science of Sweets

· Bakistry: The Science of Sweets [YouTube]
· All Ivy League Chefs Coverage on Eater [-E-]
· All Joanne Chang Coverage on Eater [-E-]