The Chemistry of Food & Taste | Dr. Harold McGee
Cooking methods, cookware materials like copper, and temperature control fundamentally transform food chemistry and flavor profiles
Dr. Harold McGee
1 episode on Huberman Lab
Dr. Harold McGee is a renowned food science author and expert in culinary chemistry. He has written extensively on the molecular and chemical transformations that occur during cooking, helping both professional chefs and home cooks understand the science behind flavor development and food preparation.