What scientific secrets are behind your favourite foods? David Pogue goes into kitchens and laboratories to find out the secret ingredients behind the tastes and textures we take as a given every day.
Secrets of the Turkey: With the help of food scientists and America’s Test Kitchen staff, we will show you the biology, physics, and chemistry that go into creating the perfect Thanksgiving dinner.
Gulp! Gulp! – Why is it that humans are the only animal who can cook? Is cooking a key factor in our evolution? Could it have helped us build our brains and helped us evolve? David investigates this controversial theory, and meets scientists researching the biology behind digestion with the aid of some unexpected creatures.
The Neuoscience of Taste – Why are some foods tasty and others disgusting? Our perception of taste is complex. However, once we understand the secrets of flavor our taste buds can be fooled. We look at the neuroscience of taste to find out how. “”flavor makers”” We can perform tricks on our senses.
Profile: Nathan Myhrvold. Nathan Myhrvold is the former chief technology officer at Microsoft. He and a team chef are using sophisticated lab equipment to create dishes that look and feel like no other. This allows them to see in stunning visual detail the chemical and physical changes that occur in food as it cooks.