The term molecular gastronomy can sound pretentious, but food writer Harold McGee describes it as “the science of deliciousness.” Learn more about the science of food (and deliciousness) in this week’s episode.

SHOW CLOCK

00:00 Opening Credits

00:30 Introduction

01:14 Element of the Week: Bismuth

03:39 Mystery Solved! The Perfect Egg

06:28 Chemistry in the Kitchen: Making Mousse Without Dairy

11:04 Quote: Jean Anthelme Brillat-Savarin

11:19 Closing Credits

CREDITS

Special thanks to Chi Chan for researching this show. Additional credits available at chemheritage.org/distillations.