Demystifying the Science of Cooking

  • Playlist
  • Download
  • Embed
    Embed <iframe src="http://www.npr.org/player/embed/4244177/4244178" width="100%" height="290" frameborder="0" scrolling="no">
  • Transcript

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.

Guest:

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.

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and Terms of Use. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.