Molecular Cooking

Jozef Youssef is a highly acclaimed restaurant and private dining chef. He has published the book, 'Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen', and… Audio

Cooking steak with Kent Kirshenbaum, who's an associate professor in the Department of Chemistry at New York University. So what's going on at a molecular level when we fry and boil meat? Audio