You can learn a lot about science through cooking, and even vice-versa. Now, there's a course like this you can take taught by Harvard professors and top chefs.
Called Science & Cooking: From Haute Cuisine to Soft Matter Science, it is a free online course. Here's a description:
During each week of the course, you will watch as chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain, in simple and sophisticated ways, the science behind the recipe.
Topics will include: soft matter materials, such as emulsions, illustrated by aioli; elasticity, exemplified by the done-ness of a steak; and diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià [a pioneer in modernist cuisine].
The classes are on for twice a week for an hour. You can watch top chefs and food scientists including David Chang of Momofuku and renowned author Harold Mcgee create dishes and reveal the science behind them. Check it out below: