"The Curious Cook" Solves Some Kitchen Mysteries

What's the difference between wooden and plastic cutting boards? When should you throw out frozen fish? Harold McGee, an expert on the science of food and cooking, untangles these kitchen mysteries and more in his Keys to Good Cooking.

The book On Food and Cooking: The Science and Lore of the Kitchen has become a reference tool for many cooks. Now author Harold McGee has revised and updated the book. It's an exposition of food and cooking techniques, delving into technology and history. McGee diagrams the stages of making mayonnaise under a microscope, explains why peppers are hot, and why seafood gets mushy if you cook it improperly. McGee is a world-renowned authority on the chemistry of cooking.

We have the second part of an interview with renowned food writer Harold McGee (the first part was broadcast on Dec. 23). McGee's book, On Food and Cooking: The Science and Lore of the Kitchen, has been revised and updated. The book is an exposition of food and cooking techniques, technology and history.