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Investigating every aspect of the food we eat
October 21st, 2014
Episode 479 of 645 episodes
Harold McGee, the man who helped explain the science of the kitchen, tells his food story. His book, published in 1984, On Food and Cooking, has influenced home cooks as well as a new generation of experimental chefs.
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Caroline Feraday and Claire Bullivant on Brits in Hollywood, and Hollywood through the eyes of Brits.
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