Food science writer Harold McGee's new book Nose Dive is about how smell is essential to our sense of taste, why things smell the way they do and the ways different chemicals combine to create surprising (and sometimes distasteful) odors.
How do you make the perfect turkey? Shirley Corriher and Harold McGee, experts on the science of food and cooking, explain how to make sure the centerpiece of your Thanksgiving table is deliciously moist.
What's the difference between wooden and plastic cutting boards? When should you throw out frozen fish? Harold McGee, an expert on the science of food and cooking, untangles these kitchen mysteries and more in his Keys to Good Cooking.