Food science expert Harold McGee helps us separate food science fact from fiction and explains our most profound questions about taste and smell. Why do oysters taste like cucumbers? Is there such a thing as the smell of raspberries? McGee has the answers! 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 we make pork in Veracruz sauce.

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!“