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The molecular approach to great-tasting food

The molecular approach to great-tasting food

Update: 2024-10-141
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Arielle Johnson says knowing the basic building blocks of taste — on a molecular level — can help any cook create something delicious. In a conversation from May, she talks to Matt Galloway about the science of flavour and her book, Flavorama. 

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The molecular approach to great-tasting food

The molecular approach to great-tasting food