103 | J. Kenji López-Alt on Cooking As and With Science

103 | J. Kenji López-Alt on Cooking As and With Science

Cooking is art, but it's also very much science — mostly chemistry, but with important contributions from physics and biology. (Almost like a well-balanced recipe…) And I can't think of anyone better to talk to about the intersection of these fields than Kenji López-Alt: professional chef and restauranteur, MIT graduate, and author of The Food Lab. We discuss how modern scientific ideas can improve your cooking, and more importantly, how to bring a scientific approach to cooking anything at all. Then we also get into the cultural and personal resonance of food, and offer a few practical tips.

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James Kenji López-Alt received a bachelor's degree in architecture from MIT. After working at several restaurants, he began writing the Food Lab column for Serious Eats, where he is now Chief Culinary Consultant. His first book, The Food Lab: Better Home Cooking through Science, won the 2016 James Beard Award for General Cooking and the International Association of Culinary Professionals Cookbook of the Year Award. He is co-owner of Wursthall Restaurant and Bierhaus in San Mateo, California.

Jaksot(416)

100 | Solo | Life and Its Meaning

100 | Solo | Life and Its Meaning

A podcast only hits the century mark once! And for Mindscape, this is it. There have been holiday messages and bonus episodes and the like. But this is the 100th officially-numbered episode. To celebr...

8 Kesä 20201h 33min

99 | Scott Aaronson on Complexity, Computation, and Quantum Gravity

99 | Scott Aaronson on Complexity, Computation, and Quantum Gravity

There are some problems for which it's very hard to find the answer, but very easy to check the answer if someone gives it to you. At least, we think there are such problems; whether or not they reall...

1 Kesä 20201h 52min

98 | Olga Khazan on Living and Flourishing While Being Weird

98 | Olga Khazan on Living and Flourishing While Being Weird

Each of us is different, in some way or another, from every other person. But some are more different than others — and the rest of the world never stops letting them know. Societies set up "norms" th...

25 Touko 20201h 1min

97 | John Danaher on Our Coming Automated Utopia

97 | John Danaher on Our Coming Automated Utopia

Humans build machines, in part, to relieve themselves from the burden of work on difficult, repetitive tasks. And yet, despite the fact that machines are everywhere, most of us are still working prett...

18 Touko 20201h 22min

96 | Lina Necib on What and Where the Dark Matter Is

96 | Lina Necib on What and Where the Dark Matter Is

The past few centuries of scientific progress have displaced humanity from the center of it all: the Earth is not at the middle of the Solar System, the Sun is but one star in a large galaxy, there ar...

11 Touko 20201h 21min

95 | Liam Kofi Bright on Knowledge, Truth, and Science

95 | Liam Kofi Bright on Knowledge, Truth, and Science

Everybody talks about the truth, but nobody does anything about it. And to be honest, how we talk about truth — what it is, and how to get there — can be a little sloppy at times. Philosophy to the re...

4 Touko 20201h 35min

94 | Stuart Russell on Making Artificial Intelligence Compatible with Humans

94 | Stuart Russell on Making Artificial Intelligence Compatible with Humans

Artificial intelligence has made great strides of late, in areas as diverse as playing Go and recognizing pictures of dogs. We still seem to be a ways away from AI that is "intelligent" in the human s...

27 Huhti 20201h 27min

93 | Rae Wynn-Grant on Bears, Humans, and Other Predators

93 | Rae Wynn-Grant on Bears, Humans, and Other Predators

Human beings have a strange fascination with dangerous, predatory animals — bears, lions, wolves, sharks, and more. The top of the food chain is an interesting and precarious place to live; while you ...

20 Huhti 20201h 2min

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