What are the secrets behind your favorite foods? Why are some treats, like chocolate-chip cookies, delectable, while others, like cookies made with mealworms, disgusting?
You might think you understand what makes something sweet, salty, or bitter, but David Pogue gets a taste of a much more complicated truth, as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected, and put under the microscope.
If scientists can uncover exactly what’s behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more—without packing on the pounds?
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