Chef Jack Bishop on 'The Science of Good Cooking' What's the
secret to making a fluffy omelet or the perfect pie dough? Jack
Bishop, chef and editorial director at America's Test Kitchen,
stops by to debunk cooking myths and highlight some of the
surprising finds from the show's new cookbook, The Science of
Good Cooking. IRA FLATOW, HOST: This is SCIENCE FRIDAY; I'm Ira
Flatow. Chefs are like, a little bit like golfers: They're
always looking for tips to improve their game. So as you prepare
for the last big party of 2012 or the first one of 2013, we have
some gastronomical tips to improve your cooking and baking
skills and the reasons behind why they actually work. What's the
trick to making a perfect pie dough? We have the answer to that,
and I think it's going to surprise you. How do you poach an egg
without turning all the boiling water into a swirly mess of egg
whites? We're going to teach you how to do that, too. It all
boils down to this: If you want to unlock the secrets of good
cooking, you have to u