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  • 6 years ago
135: Tasting with The Brain: The New Science of Neurogastronomy

135: Tasting with The Brain: The New Science of Neurogastronomy

This time on America’s Test Kitchen, we investigate “neurogastronomy” to find out how evolution makes us crave sugar and fat and what modern science has to say about the odds of actually changing our eating habits. We’ll learn all about vegetable cleavers from gadget guru Lisa McManus, and we’ll be tasting wine with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make the best bread stuffing. And of course, we’ll be taking your calls to answer all of your cooking questions.

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