This week we take a look at the new kitchen science that has haute restaurant chefs rethinking everything, taking foods apart and putting them back together in ways we can't imagine. The instigator is our guest, chemist Hervé This, author of Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History.) The Sterns report from Eddie's Supper Club in Great Falls, Montana, where the secret marinade is key to their renowned steaks. Then Lynne shares her Guide to Marinades, including several delicious recipes.
Cheese expert Steve Jenkins shares his latest artisan cheese finds, the ones he calls "adult candy." Mike Colamecco, our go-to guy for good eats in the Big Apple, tells us where to find the city's best hot dogs. Reporter Peter Aronson tells of the Mexican scientist who sees edible bugs saving the world's poor; and we celebrate National Potato Chip Day with the chief flavor architect of Kettle brand potato chips.