Chef Agusta Scophier is a culinary legend, but for Michelle Escophier, he was just great-granddad.

He used to get caught off guard by the big reactions to his last name.

So the chef arrives and the manager says, oh, may I introduce you to

Michel Escophier, the great-grandson of, and he hardly finishes the sentence that the

guy says, oh my God, and practically embraces me.

What's a good thing you were related to him?

The Augusta Scophier School of Culinary Arts

continues the legacy for the next generation of chefs.

Learn more at a Scophier. generation of chefs. Shefia. E.S.C.O f f-F-I-E-R dot edu.

Hey thanks to our presenting sponsor Bob's Red Mill. Stay tuned at the break for their quiz.

Hey everyone, this is part two of our two part series on Bean Boozled,

sock flavored jelly beans and the secret world of flavor technology that makes them possible.

But if you haven't listened to part one, go back and check it up.

From America's test kitchen, I'm Bridget Lancaster, and this on proof. Our producer Sarah Joyner embarked on a trek to discover how Jelly Bellies bad flavored beans are made.

This journey really started with a jelly bean that tastes like socks. Make your pardon.

Oh, Lord. What do you think is in that?

Um, I don't know.

Just so there you'll know.

The really nasty ones, it's not like there's something

really nasty in the ingredient what we call taste is actually flavor it occurs

with little sensors in our nose well a lot of times we try to find the object

that we're trying to emulate.

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