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.

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.