Science and Tips for the Curious Cook



The New York Times Curious Cook columnist and author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, Harold McGee, talks about the science of food and tips for cooking at home.


  • Harold McGee (The New York Times Curious Cook columnist)

NOTE: This is a repeated segment of “All Sides” that originally aired on Jan. 13, 2011.

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