Title rated 3.8 out of 5 stars, based on 29 ratings(29 ratings)
DVD, 2012
Current format, DVD, 2012, Widescreen., Available now.
DVD, 2012
Current format, DVD, 2012, Widescreen., Available now. Offered in 0 more formats
Looks at some of the scientific aspects of food, including the chemistry involved in cooking a turkey, the nutritional benefits of cooking, and how taste works. Profiles Nathan Myhrvold, a scientist responsible for creating new foods in a laboratory.
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TV parental guidelines rating: Not rated.
Language
Subtitles in English for the deaf and hard-of-hearing.
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