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.

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.&nbsp;

The molecular approach to great-tasting food

Three stories to expand your worldview, delivered daily. Matt Galloway cuts through a sea of choice to bring you stories that transcend the news cycle. Conversations with big thinkers, household names, and people living the news. An antidote to algorithms that cater to what you already know — and a meeting place for diverse perspectives. In its 20 years, the Current has become a go-to place for stories that shape and entertain us. Released daily, Monday to Friday. The Current is produced in Toronto, Ontario, Canada — and has recently recorded live shows about the Canadian election in Surrey and Burnaby BC. And shows to come in Oshawa and the 905, Red Deer, Alberta, Quebec City and Halifax.

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Three stories to expand your worldview, delivered daily. Matt Galloway cuts through a sea of choice to bring you stories that transcend the news cycle. Conversations with big thinkers, household names, and people living the news. An antidote to algorithms that cater to what you already know — and a meeting place for diverse perspectives. In its 20 years, the Current has become a go-to place for stories that shape and entertain us. Released daily, Monday to Friday. The Current is produced in Toronto, Ontario, Canada — and has recently recorded live shows about the Canadian election in Surrey and Burnaby BC. And shows to come in Oshawa and the 905, Red Deer, Alberta, Quebec City and Halifax.

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The molecular approach to great-tasting food

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