60 minutes on 1 disc
David Pogue ventures into labs and kitchens to uncover the hidden truths behind the flavors and textures we take for granted.
Secrets of the Turkey--With help from food scientists and the staff of America’s Test Kitchen, we will reveal the physics, chemistry, and biology that go into making the perfect Thanksgiving dinner.
Gulp! Why Do We Cook?--Why are humans the only animals who cook? Could cooking have played a major role in human evolution and helped build our brains?
The Neuroscience of Taste--Explore the neuroscience of taste to discover how “flavor makers” perform tricks on our senses.
Profile: Nathan Myhrvold--Nathan Myhrvold, the former chief technology officer of Microsoft, and a team of chefs are using advanced lab equipment to cook up dishes that look and taste like nothing else, revealing in dazzling visual detail the physical and chemical changes that take place in food as it cooks.