A Flavor Scientist Explains Cooking

from All Of It with Alison Stewart · host WNYC

[REBROADCAST from March 14, 2024] A book explores the science of food, and explains how concepts from chemistry, biology and psychology can help bring more flavor and flexibility into the kitchen. It's called "Flavorama: A Guide to Unlocking The Art and Science of Flavor." Arielle Johnson, flavor scientist and co-founder of Noma's 'fermentation lab' shares her insights from a lifetime of studying what makes things taste good. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

What this episode covers

Arielle Johnson, flavor scientist and co-founder of Noma's 'fermentation lab' shares her insights from a lifetime of studying what makes things taste good.

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A Flavor Scientist Explains Cooking

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This episode was published on December 27, 2024.

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