Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He has written two seminal books on kitchen science: On Food and Cooking: the Science and Lore of the Kitchen and The Curious Cook. He is known for examining–and often debunking–conventional kitchen wisdom. Before becoming a writer, McGee was a literature and writing instructor at Yale University.
In this speech from the first MAD Symposium, Planting Thoughts, McGee dissects the basics of plant flavor, in captivating fashion.
To stay up to date on everything MAD, follow us on Instagram and sign up for our newsletter below.