2min chapter

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Weekly: Gene-editing to make superhumans; first bird flu death in the US; perfect pasta with physics

New Scientist Podcasts

CHAPTER

The Science of Perfecting Cacio e Pepe

This chapter explores an Italian study on cooking the dish Cacio e Pepe, examining the interaction between spaghetti, black pepper, and pecorino cheese. It highlights the scientific principles behind achieving a smooth sauce, merging culinary techniques with physics.

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