How using science can make you a better cook

Never mind so-called molecular gastronomy. Even without Michelin-Starred chefs’ use of spherification, sous vide and meat glues, there’s more than enough science going on in the kitchen to get your teeth into.

In this episode we catch up with George Vekinis, a research director and former head of the education office at the National Centre for Scientific Research, in Athens, Greece.

He tells us all about how his two lifelong passions, science and cooking, led him to write his new book Physics in the Kitchen, why food often tastes better the day after it’s cooked, and breaks down his method of cooking the perfect steak.

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