[REBROADCAST from March 14, 2024] A book explores the science of food, and explains how concepts from chemistry, biology and psychology can help bring more flavor and flexibility into the kitchen. It's called "Flavorama: A Guide to Unlocking The Art and Science of Flavor." Arielle Johnson, flavor scientist and co-founder of Noma's 'fermentation lab' shares her insights from a lifetime of studying what makes things taste good.
