Meet a chemist who's done numerous experiments in the kitchen. Find out why onions make us cry, if baking soda really absorbs odors in your fridge, why brick ovens bake better pizza, and more.
http://thekojonnamdishow.org/shows/2005-04-26/science-cooking
The Science of Cooking
Listen Tuesday, Apr. 26, 2005 at 1:24 p.m.Guests
Robert Wolke
Washington Post columnist "Food 101"; also author of "What Einstein Told His Cook" and "What Einstein Told His Cook 2"(Pub: W. W. Norton & Company); professor emeritus of chemistry at the University of Pittsburgh
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