23 min
The molecular approach to great-tasting food The Current
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Arielle Johnson has a PhD in the science of flavour and says knowing the basic building blocks of taste can help any cook create something delicious. She talks to Matt Galloway about her new book, Flavorama.
Arielle Johnson has a PhD in the science of flavour and says knowing the basic building blocks of taste can help any cook create something delicious. She talks to Matt Galloway about her new book, Flavorama.
23 min