Demystifying the Science of Cooking

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Ever wonder why cooked egg yolks sometimes turn green? Still trying to manufacture the perfect meringue? We take some of the mystery out of cooking with a look at the biology and chemistry of what happens in the kitchen. We talk to Harold McGee, author of the newly released book On Food and Cooking: The Science and Lore of the Kitchen.


Harold McGee, author of On Food and Cooking: the Science and Love of the Kitchen (Scribner, 2004, 2nd edition); author of The Curious Cook (John Wiley and Sons, 1992)

Richard Zare, Marguerite Blake Wilbur Professor in Natural Science, Stanford University, Stanford, Calif.



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