Online — The team at the Affordable Colleges Foundation has received tremendous feedback from prospective students wanting to learn more about online degree programs at four-year not-for-profit institutions.
In response, they have collaborated with several higher education experts to help students better understand online learning at each degree level.
After months manually researching over 50,000 online programs they have created a more comprehensive, up-to-date database than any current government data set available. Continue reading →
Dave Arnold, Food Arts | Harold McGee, New York Times
This public lecture series from Harvard University discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs:
Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. Continue reading →