Phillip Lopez

On this week's show, we meet some mad scientists of the culinary world and uncover some of the greatest technical secrets of the kitchen and bar. We begin with culinary inventor Dave Arnold at New York’s former Booker and Dax, whose collaborations with Chef Wylie Dufresne have resulted in magical molecular gastronomy. He tells us about some of his wildest experiments in the kitchen.

Chef Phillip Lopez chats about his avant-garde approach to cooking and author Kit Wohl talks about her new book that profiles 25 years of James Beard Award-winning chefs.