Arielle Johnson

Join flavor expert Arielle Johnson as she discusses the chemistry of snack flavors, artificial creations in the food industry, unconventional chip flavors like cappuccino and bacon mac and cheese, unique ingredients such as beaver anal gland secretions, and cultural perspectives on food. The podcast also explores taste perception, buffalo wing controversy, relationships through food preferences, and food allergies, showcasing a blend of science, humor, and culinary insights.

Arielle Johnson, a flavor chemist and fermentation expert, joins Alex Aïnouz, a YouTube star known for his cooking skills. They dive into the science of cooking, revealing how to enhance potatoes for perfect textures and creating a million-layer puff pastry. Johnson discusses innovative uses of pine needles, exploring the culinary potential of tree parts. The duo highlights the emotional connections we have with flavors and the fascinating fusion of food science and creativity that brings new tastes to life.

DeVonn Francis is a Brooklyn-based chef known for his vibrant Caribbean culinary events, while Arielle Johnson is a flavor scientist advising top chefs. They discuss the true essence of hospitality and how shared meals create lasting memories. Topics include the underrated flavors of kohlrabi greens, crafting culturally inspired snacks, and the intricate art of dinner parties. Arielle delves into the science of flavor, emphasizing the interplay of food, chemistry, and personal experience, making culinary journeys absolutely enriching and delicious.

Food scientist Arielle Johnson discusses flavor complexities, umami, terroir influence, and the science of taste perception with Neil deGrasse Tyson. They explore the evolution of flavor in food, artificial flavors, and the multi-billion dollar flavor industry. Topics also include the psychology of taste, breeding practices for flavorful fruits, challenges of microgravity agriculture, and future collaborations in taste tests and a forthcoming book.

Join celebrity chef Alton Brown, food chemist Dr. Arielle Johnson, and NASA's Grace Douglas as they dish on the quirky challenges of space cuisine. Discover how microgravity affects taste perception and the innovative food technology NASA employs for astronauts. They also delve into creative culinary experiments, including using unconventional ingredients like ants, and the crucial need for sustainable farming in both space and on Earth. It's a tasty mix of humor and science that explores how what we eat influences our cosmic journeys!