We are delighted to interview Jessica Gavin, culinary scientist and author of the new cookbook Easy Culinary Science for Better Cooking, all about some basic science principles that can elevate your home cooking. We go over dry and moist heat methods, the Maillard reaction, braising and stewing, emulsification, thickening methods and different baking mixing methods. Plus, we have a giveaway of her cookbook, so join us on the Hungry Squared Podcast's Facebook and Instagram pages.

Let's taco 'bout it!

Hosts: Sharon Titus and Winter Redd. Sound engineer and editor: Leland Redd.