Using science to unlock flavor in the kitchen
Go Deeper.
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It's time for a special edition of Appetites.
All Things Considered host Tom Crann spoke with Molly Birnbaum and Dan Souza, editors of "Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients."
It's the newest cookbook from Cook's Illustrated and it goes deep into the science at play in your kitchen.
To hear the entire conversation, select the audio player above.
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