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6. Nathan Myhrvold: “I Am Interested in Lots of Things, and That's Actually a Bad Strategy”
People I (Mostly) Admire
The Science of Cooking and Surprising Pizza Insight
Understanding the science of cooking can elevate culinary skills. The speaker's niche is writing books about cooking, with a current focus on pizza. An intriguing discovery is that the air temperature in a pizza oven is not crucial, as the cooking is primarily carried out by infrared radiation bouncing off the oven's surfaces.
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