Someone Had to Make All the Food in ‘Lessons in Chemistry’—We Talked to Her
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Lessons in Chemistry (on Apple TV+) is coming to its season finale this week (booooo!). Set in the early 1950s, the hit show starring Brie Larson and Aja Naomi King deals with so many still-relevant riveting and complex issues, told through the lens of chemistry and food.
Brie Larson stars as Elizabeth Zott, a thwarted chemist turned-popular TV chef battling the patriarchy and inspiring housewives everywhere, while Aja Naomi King's character deals with not only gender, but also racial, discrimination as a Black mother and lawyer fighting for her community.
The show has a brilliant cast of intriguing characters, but it's also the delicious—and throwback—dishes and recipes that help thread it all together.
We caught up with Courtney McBroom, chef, cookbook author, and culinary consultant for the show to talk about creating the show's recipes, chemistry in cooking, and what really makes a great lasagna.
Related: 'Lessons in Chemistry': The Biggest Difference Between the Book and the Show
Q: Courtney, what does a culinary consultant do?
I'm a chef and cookbook author and my job on set was to work with Brie, and the producers, and writers on how to facilitate the storytelling through food, deciding which recipes to go with. And of course, also make the food that would be used on the show.
I've been friends with Brie for years, and she knows I love vintage cooking, so when this opportunity came, I was so excited. I ordered the book, Lessons in Chemistry by Bonnie Garmus, and read it in one day. I found the character of Elizabeth to be so relatable. I really felt like I was meant to work on this show!
Q: What was the backstory of the famous lasagna recipe?
Brie's character, Elizabeth, (who is a chemist) starts off wanting to make the "perfect" lasagna writing down the equations, and making the recipes dozens of times. It's the dish that kicks off her relationship with Calvin (Lewis Pullman), and where I think he falls in love at first bite. But through the story Elizabeth's cooking starts to move from her head to her heart—first with Calvin, then with her daughter—she really pours her heart into it.
Q: Did you enjoy working with this food and this time period?
Yes, I have so many vintage cookbooks and the show is set in the 50s, so Brie knew I was obsessed with food of that era: deviled eggs, Jell-O salads and casseroles, which Elizabeth (Brie's character) did so well. But I have to say that Elizabeth was also way ahead of her time, insisting on fresh ingredients instead of canned food, and she really knew about nutrition.
Related: 24 Crazy-Good Ground Beef Casseroles
Q: I loved the scene when Elizabeth and her daughter were at the grocery store, and she read the ingredients on the back of a box. That felt very of the moment.
Yes, as both a mom and chemist she knew about ingredients and chemicals and nutrition. So I loved the storyline when the producers and advertisers want her to promote the "Swift and Crisp" shortening on her TV show claiming it's healthy. Elizabeth would know it's not and calls it out and instead she suggests cooking with beef tallow.
Q: How did you start your own lessons in cooking and chemistry?
I've been cooking since I was a little girl. My grandmother gave me The Care Bear's Party Cookbook (which includes recipes for cakes and shakes) and I'd go into the kitchen and start preparing and making, and that really set me on path of cooking. I've continued working in restaurants and writing cookbooks, so food is a huge part of my life.
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Q: The word "chemistry" has so many meanings on the show, with love and relationships and also with Elizabeth being a chemist. How does chemistry factor into food and recipes?
There is a true relationship between food and chemistry—full stop. Especially with things like baking, recipes are dependent on chemistry. But food and cooking are also an art form. Cooking is ephemeral. You make it once, you eat it and then it's gone, If you try to replicate it, it's inevitably going to be different.
Q: I feel like Elizabeth really conveys those themes to her mostly stay-at-home-mom viewers making them feel so capable.
Yes, cooking really allows you to find your voice. To say something. You start off with a recipe, but when you get the hang of it, you loosen up, you drop from the head to the heart, and you find your voice.
Q: What's one of your favorite lessons that you've learned from cooking?
That it's ok to be messy. Cooks always have to be clean, to tidy up their working area, but I've always been so messy, like a hurricane in the kitchen! I used to be so ashamed. But people shouldn't be afraid to make messes! Be willing to experiment. Have fun! It's all about learning.
Q: You mentioned you really like casseroles, what is your favorite casserole?
Well, I'm from Texas and we have this thing called "King Ranch Chicken Casserole" that is Tex-Mex with lots of cheese and tortillas. It keeps for a while and can feed a lot of people and it is delicious!
Q: The holidays are coming, what will you be making?
Lasagna of course!
You can find all your favorite Lessons in Chemistry recipes, including Lasagna, "Oysters Zott" and Chicken Pot Pie here.
