Harold McGee writes about food and science. His seminal work, On Food & Cooking, is a must for any home cook's library. He also writes the Curious Cook column for the New York Times. Today on the show he answers listeners' food science questions.
Keep KCRW Independent.
KCRW is here to provide you with local news, music discovery, and cultural connection. Stay up to date with all things KCRW by signing up for our newsletters! And, if you can support our efforts, make a donation today.
