|Science & Medicine||85|
Point of Inquiry is the Center for Inquiry's flagship podcast, where the brightest minds of our time sound off on all the things you're not supposed to talk about at the dinner table: science, religion, and politics. Guests have included Brian Greene, Susan Jacoby, Richard Dawkins, Ann Druyan, Neil deGrasse Tyson, Eugenie Scott, Adam Savage, Bill Nye, and Francis Collins. Point of Inquiry is produced at the Center for Inquiry in Amherst, N.Y.
October 19th, 2015
Episode 490 of 554 episodes
Myths and pseudoscience do not only apply to the realms of religion, alternative medicine, and the paranormal. One area of our lives in which science and a little myth-busting can do enormous good is…cooking! This week Point of Inquiry welcomes Kenji Lopez-Alt, managing culinary director of the website Serious Eats. Kenji suggests we take the scientific methods we’ve learned in school and bring them into our kitchens in his new book The Food Lab: Better Home Cooking Through Science. Chatting with host Lindsay Beyerstein, he shows how cooking is nothing more than a series of reactions between heat, energy and molecules, and experimenting with what we know about these reactions can help us all to perfect our favorite recipes, and, really, make the world a happier place.