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Baking Is A Science: CDC Scientists Give Formula For Perfect 'New Pie'
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From Summer blueberry to Thanksgiving pumpkin, pies are packed with memories and traditions. Everyone has their favorite, but you may not be experiencing everything this “infinite dessert” has to offer.
Paul Arguin and Chris Taylor, a married pair of scientists from the CDC turned pie-baking champions, encourage you to escape the flaky crust rut of making the same old pie, with their cookbook The New Pie.
On Second Thought host Virginia Prescott speaks with Paul Arguin and Chris Taylor.
Full of fun, creative spins on the beloved pie classics, The New Pie uses scientific precision and thorough instructions to help readers make the perfect pie.
“We strongly advocate weighing ingredients,” Arguin explained, “because that’s one of the issues that people will face. They’ll say, ‘My grandma used to but a handful of this, a spoonful of that’… If you can actually measure, you’re more likely to have a success, time after time.”
After their first win in 2011, Arguin and Taylor have gone on to compete in hundreds of competitions; racking up a combined 614 wins. In 2017, Taylor took home best in show in the amature division of the American Pie Council's championship.
“It’s very collegial,” said Taylor, “Some of our fellow competitors refer to it as ‘pie camp.’ You come back every year and get to see all your friends. Everyone competes against each other. But even if you don’t win, you get to see your friend win; which is always a great experience anyway.”
On Second Thought sat down with Arguin and Taylor for their tips on shortening, food processors and the perfect time to cut a slice.
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