Harold McGee

Dr. Harold McGee, a Stanford professor and expert in food science, dives deep into the chemistry of cooking. He discusses how cooking methods, like using copper, can elevate flavors and nutrient availability. The conversation touches on individual biology shaping taste preferences, the importance of savoring food slowly, and the nuances of meal order influenced by culture. Dr. McGee also highlights the value of whole foods over processed ones, advocating for a richer taste experience that connects us to our food and its history.

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.

Food scientist Harold McGee and cookbook author Nik Sharma discuss the world of smells, flavor components, and texture in food. McGee explains the connection between smells and food, while Sharma delves into the six components of flavor. They also bond over potato chip selection strategy and discuss the concept of textures in food.