The Chemistry of Food & Taste
June 30, 2025 · 2 h 13 min · 28 chapters
Chapters
- 0:00Harold McGee
- 2:21Food Chemistry, Using Copper, Modern vs Traditional Techniques
- 10:02Sponsors: Eight Sleep & Our Place
- 13:33Cooking, Food & Heat, Taste & Smell
- 22:12Umami, Savory Tastes, Braising & Meat
- 30:05Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food
- 36:14Savory Meal & Dessert; Food Course Order; Palate Cleansers
- 43:56Salt, Baseline & Shifting Taste Preferences
- 47:18Sponsors: AG1 & Mateina
- 50:07Whole vs Processed Foods, Taste & Enjoyment
- 53:37Brewing Coffee, Water Temperature, Grind Size
- 1:00:33Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols
- 1:08:16Food Combinations, Individual Tolerance; Is there an Optimal Diet?
- 1:11:34Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions
- 1:13:55Gut Sensitivities & Food, Capsaicin & Spicy Foods
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