4.8 • 26.2K Ratings
🗓️ 30 June 2025
⏱️ 134 minutes
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0:00.0 | Welcome to the Huberman Lab podcast, where we discuss science and science-based tools for everyday life. |
0:09.0 | I'm Andrew Huberman, and I'm a professor of neurobiology and ophthalmology at Stanford School of Medicine. |
0:15.6 | My guest today is Dr. Harold McGee. Dr. Harold McGee is a professor at Stanford University and world-renowned author |
0:22.1 | on the topic of science and the chemistry of food and cooking. He has spent more than four decades |
0:27.4 | researching and writing about this topic. His work is unique because it at once teaches us about |
0:32.7 | why foods taste the way they do, as well as how to make essentially any food or drink taste |
0:37.3 | better. |
0:38.2 | I, like presumably most of you, absolutely love to eat. |
0:42.3 | And for me, that's an understatement. |
0:43.5 | I love food and eating. |
0:45.8 | Today, Harold teaches us about everything from how certain types of cookware, the bowls, the pans you use, |
0:51.3 | even the utensils you use, can change the taste of those foods, as well |
0:55.6 | as simple things like adding a pinch of salt to anything bitter tasting, including coffee, |
1:00.6 | yes, coffee, changes its chemistry and flavor for the better. |
1:04.3 | And he explains why. |
1:05.8 | We discussed the preparation of meat and this thing that we call savouriness or the umami |
1:10.5 | taste and how it's brought about |
1:12.4 | by heating proteins in very specific ways and how you can bring out more of those flavors |
1:16.4 | and how to get more of the healthy compounds such as polyphenols found in chocolate and |
1:21.2 | cacao and we cover the much debated issue of whether more expensive wines are truly better |
1:26.4 | than less expensive ones in terms of their |
1:28.1 | taste or whether it's all a function of marketing. So if you're a seasoned cook or perhaps you only |
... |
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