Food science expert Harold McGee helps us separate food science fact from fiction and explains why smell can reveal more about food than taste. Plus, we learn about 30-foot longevity noodles from Jason Wang, the co-founder of New York’s Xi'an Famous Foods; Grant Barrett and Martha Barnette tell us who lobster Newburg and chicken tetrazzini were named after; and make pork in Veracruz sauce.

This episode is brought to you by Sleep Number.

Questions in this Episode:

“I've always wondered why cooks don't take the internal temperature of cakes and breads to figure out when they're done. Is internal temperature a good reference for doneness? If so, what temperatures should I aim for?”

“Onions don't seem to agree with my stomach, but I can't imagine cooking without them. Do you have any advice for adapting my cooking?”

“I like to take cake and bread recipes and make mini muffins with them. Is there a temperature and/or time adjustment rule of thumb for downsizing?”

“I would like to know why frozen pizza is so bad. Is there anything I can do to make it better?”

”I'm calling back to report back about a carrot cake recipe you helped me with last year. I made the cake again and had surprising results!“