Molecular gastronomy and an experimental martini
There is science, there is cooking, and there is the area where the two intersect. New York Times writer Julia Moskin joins The Takeaway to talk about the culinary and scientific as heavy machinery, geometry and electrical engineering enter the kitchen.
Invest in independent global news
The World is an independent newsroom. We’re not funded by billionaires; instead, we rely on readers and listeners like you. As a listener, you’re a crucial part of our team and our global community. Your support is vital to running our nonprofit newsroom, and we can’t do this work without you. Will you support The World with a gift today? Donations made between now and Dec. 31 will be matched 1:1. Thanks for investing in our work!