Alaska Airlines has teamed up with Hawaiian Airlines to create new nonstop international flights.

Go to Alaskaair.com or Hawaiian Airlines.com and I'll tell you more details later in the show.

Cairo, Seattle. I'm Rachel Bell, and this is your last meal, a show about famous people and the stories behind the foods they love most.

Today on the program, Rick Astley.

Never going to give you up, never going to let you down.

Never going to run around and desert you.

Rick, of course, is most famous for the 1987 worldwide number one hit, Never Gonna Give You Up, which has now been listened to more than a billion times online.

Two decades after its first success, the song blew up again in 2007 because of a silly

internet phenomenon called Rick Rowling.

If you aren't familiar, we're going to talk all about it later in the show.

And then in 2020, when people were bored at home and didn't have anything to do during

the pandemic, Rick Rowling resurfaced again,

refueling the song's popularity.

Today on your last meal, we will investigate a theory.

Molecular Gastronomy is the culinary equivalent of Rick Rowling.

Inventor and molecular gastronomy enthusiast, Scott Hymandinger, will join the show

to talk about the art of molecular

gastronomy, also known as modernist cooking. Some of the hallmarks are foams and gels and strange

textural transformations and surprise and delight. Big emphasis on the surprise and delight. Scott is a master at using modernist cooking

techniques to make culinary jokes. Scott's going to demo some really fun stuff later in the show.

But first, my conversation with Rick Astley. Rick Astley was 21 years old when his song Never Gonna Give You Up became a worldwide

phenomenon. He worked a handful of years after that and then retired at 27 so he could raise his

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