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CAN I EAT THAT?
What are the scientific secrets behind your favorite foods? David Pogue ventures into labs and kitchens to uncover the hidden truths behind the flavors and textures we take for granted every day.
THANKSGIVING COOKING CHEMISTRY
With help from food scientists and the staff of America's Test Kitchen, we will reveal the physics, chemistry, and biology that go into making the perfect Thanksgiving dinner.
WHY DO WE COOK?
Why are humans the only animals who cook? Could cooking have played a major role in human evolution and helped build our brains? David explores this controversial theory and meets scientists studying the biology of digestion with the help of some surprising creatures.
WHAT IS TASTE?
Why are some foods delectable, while others disgusting? Not only is our perception of taste far more complex than we imagine, but once you master the secrets of flavor, our taste buds can be easily fooled. We explore the neuroscience of taste to discover how "flavor makers" perform tricks on our senses.
PROFILE: NATHAN MYHRVOLD
Nathan Myhrvold, the former chief technology officer of Microsoft, and a team of chefs are using advanced lab equipment to cook up dishes that look and taste like nothing else, revealing in dazzling visual detail the physical and chemical changes that take place in food as it cooks.