Mar 13 2011 40 mins
Aki Kamozawa, co-author of Ideas in Food: Great Recipes and Why They Work joins Mark and Francis to discuss the science behind recipes and why bread rises, how to make sauces have a certain mouthfeel, how to cook meat perfectly, specifically why cooking at a lower temperature makes meat more tender and flavorful, and how freezing can enhance the character of foods, among other topics....