Harold McGee, food science expert, joins Dave Arnold to discuss melons, garlic, corn, and more. They also talk about health issues, knife safety, hats, confusion surrounding nitrogen, American gladiators, and the coffee industry.

The Science of CookingBrian Cox and Robin Ince get their chef's hats on as they look at the science of cooking. They are joined by comedian Katy Brand, author and food critic Grace Dent, material scientist Mark Miodownik and science writer Harold McGee, whose seminal book on the science of the kitchen launched the craze for molecular gastronomy. They look at some of the lores of the kitchen are backed up by the science, and ask whether a truly delicious dinner is really a science or an art. Is cooking just chemistry?Producer: Alexandra Feachem.

Food science expert Harold McGee answers intriguing food mysteries like why oysters taste like cucumbers and if there's a raspberry smell. Also, learn about 30-foot longevity noodles and the origins of dishes like Lobster Newburg. Plus, make a delicious pork in Veracruz sauce recipe.