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 scientist and co-founder of Noma’s Fermentation Lab, explores the fascinating intersection of food and science. She explains how our sense of smell plays a crucial role in flavor perception and shares insights on how aroma compounds can mimic tastes like lemon. The conversation also delves into fermentation as a creative process in flavor design and the complexities of microbial interactions. Plus, they discuss the implications of ultra-processed foods on health, advocating for moderation rather than complete elimination.

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.