Dr. Harold McGee is an author and food science expert who explores the fascinating science behind what we cook and eat.
Have you ever wondered why popcorn pops, bread rises, or onions make you cry? Harold helps explain how chemistry, physics, and biology work together in our kitchens. His well-known book, On Food and Cooking, has helped chefs, students, and curious readers better understand food and how cooking transforms it.
Harold’s work also explores our sense of smell and how it shapes the way we experience food and the world around us. By asking questions about everyday things, he shows how a kitchen can become a laboratory—and how curiosity can lead to surprising discoveries.
