Demystifying the Science of Cooking
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.
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