Cook the Science

Welcome to "Cook the science", a public lecture series at ETH Zurich on the science of cooking. Join ETH Professors and renowned chefs in this engaging "ETH Cooking Show" to uncover the fascinating science behind everyday cooking. What happens physically when we whip cream? Why do we knead bread? What is the science behind perfect pasta al dente?

Spring 2026 "Cook the Science" lecture series

Stay tuned! In Spring, Cook the Science will return with another inspiring line-up of renowned chefs and food experts. DATES WILL BE ANNOUNCED IN JANUARY 2026.

Register for free

You have to register for each individual lecture. Registration opens 3 weeks before each event (at 6pm).

Lecture location

ETH main building (HG), room: HG E7

HG

Rämistrasse 101
8092 Zürich

HG-building marked on the map, detailed directions on how to get there linked below the graphic

Videos of previous lectures

Videos of the lectures are available on our external page YouTube channel

Previous events

Previous "Cook the Science" events featured amazing chefs and gastronomic experts, including Rebecca Clopath (Biohof Taratsch), Jens Jung (John Baker), Markus Stöckle (Restaurant Rosi), Shem Leupin (Stoll Kaffee), Elif Oskan (Gül Restoran), and Patrick Marxer (DasPure). Below you will find a link to these events, video recordings and recipes from the chefs.

2025-2026 "Cook the Science" lecture series

Tuesday, 7 October 2025, 18:00-19:15, room HG E7

"Chocolate: Delicious Phase Transitions"

with Laura Schälchli, LaFlor Chocolate Zurich

external page Watch the video of the lecture on YouTube

Wednesday, 29 October 2025, 18:00-19:15, AudiMax

"The Right Bite: Transforming Plant-Based Proteins"

with Michaela Frank (Ex-Küchenchefin im Rank) and Prof. Dr. Patrick Rühs (ETH Zurich, former: Planted)

external page Watch the video of the lecture on YouTube

Recipes from the lecture Download here (PDF, 49 KB).

This lecture was part of Food Day @ETH 2025.

Tuesday, 25 November 2025, 18:00-19:15, room HG E7

"Melting, Dilution and Viscosity: The Science of Cocktails"

with Sarah Madritsch, Barkeeper of the year 2022

external page Watch the video of the lecture on YouTube

Recipes from the lecture Download here (PDF, 811 KB).

2024-2025 "Cook the Science" lecture series

Tuesday, 13 May 2025, 18:00-19:15, room HG E7

"Fermented food: Healthy, tasty, alive"

with Patrick Marxer, DasPure, and PD Dr. Markus Schuppler, ETH Zurich

external page Watch the video of the lecture on YouTube

Recipes from the lecture: Download Dry fermentation and lacto water (PDF, 139 KB)

Tuesday, 8 April 2025, 18:00-19:15, room HG E7

"Emulsions and foams: The art of ice cream"

external page Watch the video of the lecture on YouTube

with Elif Oskan, owner of Gül Restoran Zurich

Tuesday, 18 March 2025, 18:00-19:15, room HG E7

"Granular matter: The secrets of barista coffee"

with Shem Leupin, Stoll Kaffee

external page Watch the video of the lecture on YouTube

Recipes from the lecture: Download Filter Coffee, Moka Pot, and Espresso (PDF, 152 KB)

Tuesday, 3 December 2024, 18:00-19:15, room HG F7

"Gelation: Wobbly physics on your plate"

with Markus Stöckle (@MKStoeckle), one of Switzerland's most innovative chefs and owner of Restaurant Rosi Zurich

external page Watch the video of the lecture on YouTube

Recipes from the lecture: Download Bergamotte Pate de Fruit (PDF, 25 KB), Download Cheewy Potatoe Noodles (PDF, 24 KB), Download Clear Tomato Jelly (PDF, 24 KB), Download White Onion Gel (PDF, 21 KB)

Tuesday, 12 November 2024, 18:00-19:15, AudiMax

"Elasticity: The wonder of bread making"

with Jens Jung (@jensjung), owner of Zurich's famous "John Baker" and "Jung" bakeries

external page Watch the video of the lecture on YouTube

Download Recipes and tips from the lecture (PDF, 645 KB)

Tuesday, 22 October 2024, 18:00-19:15, room HG E7

"Heat transfer: Charring, browning and flavour"

with Rebecca Clopath (@rebeccaclopath), Alpine Natural Chef Biohof Taratsch (@biohof_taratsch)

external page Watch the video of the lecture on YouTube

Recipes from the lecture: Download Pasta with mushrooms and onions (PDF, 46 KB), Download Moss sponge and edible stones (PDF, 38 KB)

"Cook the Science" in the news

Our Cook the Science lecture on chocolate featured in Coop Magazine!

Read Thomas' interview on the science of chocolate Download here (PDF, 1.9 MB).

Cook the Science featured in the german weekly magazine DER SPIEGEL

Read Thomas' interview "Bräunen für Anfänger" ("Browning for Beginners") external page here

Cook the Science featured in ETH Ambassadors

Read the interview with Remo "On Cooking the Science" here

Cook the Science featured in Coop Magazine!

Read Thomas' interview on the science of italian Carnival chiacchere Download here (PDF, 733 KB).

Interview about the science of coffee featured on the cover of NZZ am Sonntag!

Read the article external page here.

Our "Cook the Science" lecture with Shem featured on Swiss TV!

Watch the news video reportage external page here.

Read the article "Tessiner ETH-Professor entwickelt eine Formel für den perfekten Espresso" external page here.

It's the second round of "Cook the Science"!

Read the article on ETH News.

"Cook the Science" is on the radio talking about Panettone!

Listen to Thomas' external page interview on the Swiss-Italian Radio about bread and the science of panettone.

Our third "Cook the Science" lecture featured on TV!

A report of our third Cook the Science lecture with chef Markus Stöckle and Horst Adelmann from D-HEST was featured on the SRF TV program external page 10vor10.

Our "Cook the Science" lecture with Jens featured on "Schweizer Illustrierte"

Read the article external page here.

"Cook the Science" on the radio!

Listen to Thomas' interview about "Heat transfer" on the Swiss Italian radio for the program external page "La pulce in cucina"

Cook the Science featured on "Schweiz am Wochendende"

Read the full article external page here.

Our first "Cook the Science" lecture featured on the front page of the "Tages Anzeiger"!

Read the article external page "Wenn es im Hörsaal nach zarter Buttersauce riecht" featuring our first ever "Cook the Science" lecture with apline chef Rebecca Clopath.

Exploring the fascinating science behind cooking

Read the article on ETH News.

The "Cook the Science" Team

"Cook the Science" is orchestrated by a team led by Prof. Dr. Thomas Michaels, Assistant Professor of Soft and Living Matter Physics at ETH Zurich and member of the ETH Consortium "Bringing Materials to Life" (BML), together with Dr. Silvie Cuperus (Head of Life Science Zurich), Dr. Alicia Smith (Lecturer at ETH) and our partner Tastelab (Gastronomy specialist).

Our mission is to use cooking to engage the public with science. Through this project, we aim to enhance the understanding of science in everyday life, break down barriers between science and society, and bring science straight to your home kitchen.

School outreach

Love "Cook the Science"? We are currently working to bring "Cook the Science" to primary and secondary schools. For information please contact us at .