Rob Dunn, professor of applied ecology at North Carolina State University joins us to talk about why we prefer cooked food, the various ways we taste, and how our pursuit of a good meal might’ve led to starting the first fire.
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Cooking With Kimball
This hour, we’ll talk to Christopher Kimball of America’s Test Kitchen about food trends – and about taking a scientific approach to cooking.
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Cooking With Our Senses
We’ll find out this hour how we can use temperature, feel and our own eyes to know if dinner is ready with the author of “Done.: A Cook’s Guide to Knowing When Food Is Perfectly Cooked.”
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