The Science of Flavor: A Culinary Journey

Today we’re revisiting two of my favorite conversations with food folks who make their own rules. DeVonn Francis is a chef, recipe developer, and events producer based in Brooklyn. His culinary events studio, Yardy World, has developed a cult following around vibrant, lush experiences rooted in Caribbean cuisine with some of the best vibes and playlists around, and now they’re joining the CPG boom. 

Arielle Johnson is a flavor scientist who advises some of the top restaurants and chefs in the world on how to turbocharge their cooking with chemistry. She’s currently the science director of Noma Projects, and she’s sharing all her wisdom in a new book: Flavorama. It’s a delight having her on the show to answer all our questions about the science behind what we eat—truly a must-listen episode for anyone interested in food.

MORE FROM DEVONN FRANCIS AND ARIELLE JOHNSON

• Welcome to the DeVonn Francis Dinner Party Multiverse [TASTE]
• How This Jamaican American Chef is Redefining Hospitality [LA Times]
• Do You Know How Flavor Works? [NY Times]

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