Science Vs

Every day we’re all doing a little bit of chemistry: when we bake potatoes, add a little salt to our pasta, or even bake a box cake. And award-winning chef Samin Nosrat just loves to nerd out over all this. She's the author of the best-selling book “Salt, Fat, Acid, Heat” and has a new book out called “Good Things.” Today, Samin joins us to talk all about the science and art of cooking. Plus — why you should NEVER put meatballs on spaghetti. Video available on Spotify. Find our transcript here: https://bit.ly/ScienceVsSaminNosrat  Samin’s Book: https://ciaosamin.com/shop/good-things  In this episode, we cover: (00:00) Welcome to Science Chats with Samin Nosrat (01:27) Samin’s childhood in California (06:05) Samin’s obsession with boxed cake mix (14:29) Why salt, fat, acid and heat matter (17:17) The magic of salt (21:11) Why soy sauce and cheese can bring out big feelings (32:26) Why we bake with room-temperature eggs (34:32) Why tomatoes don’t belong in the fridge (37:00) The geopolitics of cinn