The Chemistry of Food & Taste | Dr. Harold McGee
Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual…
We score an episode from what we can actually measure — its reach and engagement, what listeners say about it, and what it covers. We don't have those signals for this one yet, so it doesn't get a number.
Buzzmeter says it's buzzing across platforms — the Hive Vote says whether the people who actually listened liked it.
Rate this episode
Add your vote to the Hive — listeners rate every episode after they finish.
- No reviews yet — be the first.
More from Huberman Lab
See all episodes →
Similar episodes from other shows
More like Huberman Lab →
Multisensory perception: How sight, sound and touch shape what we taste, with Charles Spence, PhD
What happens in your brain when you taste food | Camilla Arndal Andersen
61%Храната е сетилен код | Вкус, мирис и меморија со Филип Чаловски
Your Brain on Food | Dr. Uma Naidoo
One great episode in your inbox, daily — free.
One email a day, unsubscribe anytime. No spam, ever.