Chefs all over the country call on food scientist Harold McGee to decipher the chemical reasons for their kitchen catastrophes. His book, On Food and Cooking: The Science and Lore of the Kitchen, is a must-have reference for the chemistry that takes place in the kitchen.
This segment on "meat glue," also known as transglutaminase, first aired in 2006 and remains just as relevant today as chefs continue to pursue the art of molecular gastronomy.
