Good Food
The Science of Good Cooking
Christopher Kimball is the founder, editor and publisher of Cook’s Illustrated and Cook’s Country magazines. He debunks some popular cooking myths in his book The Science of Good Cooking .
By Evan Kleiman • • 1 min readChristopher Kimball is the founder, editor and publisher of
and
Cook’s Country magazines. He debunks some popular cooking myths in his book
The full episode
3 of 8
GMO Salmon; What Causes Bad Breath; Recipe Algorithms- 0:00Market Report
- 8:47Will Genetically Engineered Salmon End Up in Your Grocery Store?
- 16:58The Science of Good CookingYou’re reading this
- 22:13Recipe Algorithms
- 30:38The Difference Between Taste and Flavor
- 39:31Why Doesn’t Food Taste as Good at 30,000 Feet?
- 45:08Bad Breath: What Causes It and How to Stop It
- 50:44Attari Sandwich Shop: The Best Lunch in Tehrangeles
The full episode
3 of 8GMO Salmon; What Causes Bad Breath; Recipe Algorithms- 0:00Market Report
- 8:47Will Genetically Engineered Salmon End Up in Your Grocery Store?
- 16:58The Science of Good CookingYou’re reading this
- 22:13Recipe Algorithms
- 30:38The Difference Between Taste and Flavor
- 39:31Why Doesn’t Food Taste as Good at 30,000 Feet?
- 45:08Bad Breath: What Causes It and How to Stop It
- 50:44Attari Sandwich Shop: The Best Lunch in Tehrangeles