Cuisine Science

Studio 360 follows the art and science of a delicious meal. Kurt Andersen visits the kitchen of Wylie Dufresne, who owns the chemically-adventurous New York restaurant WD-50. Dufresne believes that the organic ingredients and fine food are not incompatible with the kind of chemicals we might see on a packet of Twinkies. We’ll follow the creation of a single dish — Eggs Benedict – from the egg farm to the taste test. [Hour-long show co-produced for PRI‘s “Studio 360“.]

Chef and gastronomer Wylie Dufresne.

Chef and gastronomer Wylie Dufresne.

This entry was posted in Arts, Chemistry, Food, Science and tagged , , , . Bookmark the permalink.