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.
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Science Of Cooking

Only Available in Archive Formats.
Science Of Cooking

Science Of Cooking

Science Of Cooking

Only Available in Archive Formats.

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.