The term molecular gastronomy can sound pretentious, but food writer Harold McGee describes it as “the science of deliciousness.” Learn more about the science of food (and deliciousness) in this week’s episode.
00:00 Opening Credits
01:14 Element of the Week: Bismuth
03:39 Mystery Solved! The Perfect Egg
06:28 Chemistry in the Kitchen: Making Mousse Without Dairy
11:04 Quote: Jean Anthelme Brillat-Savarin
11:19 Closing Credits
Special thanks to Chi Chan for researching this show. Additional credits available at chemheritage.org/distillations.
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