Science and Cooking — In 2010, David Weitz and Michael Brenner, with postdoctoral fellows Otger Campas and Amy Rowat (now faculty at UCSB and UCLA), developed the highly popular undergraduate course Science and Cooking: From Haute Cuisine to Soft Matter Science (chemistry). This course is now offered each fall for Harvard undergraduates. The Harvard team works closely with renowned chefs such as Joanne Chang, to develop course content for each week of the course, which culminates into a final project for each student. Students are tasked with delving into the scientific concepts of a recipe or culinary invention, or designing a scientific solution to a culinary problem. In conjunction with the course, each chef also co-presents a public lecture each week with Weitz and Brenner.

The course and public lectures have been featured in the popular press in outlets such as NBC, The New York Times, and The Boston Globe. The 14 free public lectures have a regular attendance of 300-500 people each week. Public lectures are also posted on iTunes and YouTube, and can be viewed on the SEAS website. Since Fall 2013, Science & Cooking has been offered worldwide via HarvardX, with an enrollment of over 90,000.