Dr. Harold McGee, PhD⁠ is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you’re a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking. Episode show notes: https://go.hubermanlab.com/JeZ4W99 *Thank you to our sponsors* AG1: ⁠https://drinkag1.com/huberman Eight Sleep: ⁠https://eightsleep.com/huberman Our Place: ⁠https://fromourplace.com/huberman Mateina: ⁠https://drinkmateina.com/huberman Function: ⁠https://functionhealth.com/huberman *Follow Huberman Lab* Instagram: https://www.instagram.com/hubermanlab Threads: https://www.threads.net/@hubermanlab X: https://twitter.com/hubermanlab Facebook: https://www.facebook.com/hubermanlab TikTok: https://www.tiktok.com/@hubermanlab LinkedIn: https://www.linkedin.com/in/andrew-huberman Website: https://www.hubermanlab.com Newsletter: https://www.hubermanlab.com/newsletter *Dr. Harold McGee* Website: https://www.curiouscook.com X: https://x.com/Harold_McGee Stanford | Food: https://food.stanford.edu/harold-mcgee Nose Dive (book): https://amzn.to/4kgH4ZZ Other books: https://amzn.to/4errjy5 Instagram: https://www.instagram.com/mcgee.onfood.onsmells *Timestamps* Disclaimer & Disclosures: https://www.hubermanlab.com/disclaimer