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Another interesting bit from NPR last week, courtesy the fine program Fresh Air with Terry Gross (which I don’t get to hear often enough): an interview with food writer Robert Wolke, who has written a new book about the science of cooking. Among other things, he describes just why grilled food tastes so good and just how a certain manufacturer of cooking sprays — made from vegetable oil — can be called “non-fat” on their labels.

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