The kitchen is the lab in everybody’s house. But with his new cookbook Modernist Cuisine, former Microsoft CTO Nathan Myhrvold has taken the science of food to a whole new level. At six volumes, $625, and 50 pounds, it may be the last cookbook you’ll ever need - if you can handle it.

Wired special projects editor Mark McClusky got exclusive access to Myhrvold and his kitchen lab for the story “Mad Science” in the March issue of the magazine. Today on the podcast, McClusky dishes to regular host Adam Rogers about how to use science to bend food to your will. Listen in for a mouth-watering and mind-bending trip into the world of molecular gastronomy. Bon appetit!