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32:22

Unlocking The Mysteries Of Good Cooking

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.

44:17

Harold McGee's 'Keys To Good Cooking' For Chefs.

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.

21:34

Michael Specter: Count Carbon Along With Calories

That guilty feeling after a big meal? It might be about more than calories and cholesterol. New Yorker science writer Michael Specter explains how carbon emissions released during food production are having an impact on the environment.

21:42

Food Scientist Harold McGee

We have the second part of an interview with renowned food writer Harold McGee (the first part was broadcast on Dec. 23). McGee's book, On Food and Cooking: The Science and Lore of the Kitchen, has been revised and updated. The book is an exposition of food and cooking techniques, technology and history.

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