Science Of Cooking

Guests:

Harold McGee
*Author, On Food and Cooking: The Science and Lore of the Kitchen
(Scribner, 1984)
*Author, The Curious Cook (North Point Press, 1990)
Palo Alto, California

Peter Barham
*Author of The Science of Cooking (Springer, 2001)
*Reader in Physics
University of Bristol
Bristol, United Kingdom

Thanksgiving is next week. Have you ever wondered why bread goes stale or why turkey changes color after being cooked? In this hour, we'll serve you a hearty helping of cooking science—from our kitchen to yours.

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and terms of use, and will be moderated prior to posting. 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.