The Chemistry of Food & Taste | Dr. Harold McGee

Andrew Huberman

Jun 30, 2025

Episode description

Dr. Harold McGee, PhD⁠ is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you’re a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking.

Episode show notes: https://go.hubermanlab.com/JeZ4W99

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*Dr. Harold McGee*
Website: https://www.curiouscook.com
X: https://x.com/Harold_McGee
Stanford | Food: https://food.stanford.edu/harold-mcgee
Nose Dive (book): https://amzn.to/4kgH4ZZ
Other books: https://amzn.to/4errjy5
Instagram: https://www.instagram.com/mcgee.onfood.onsmells

*Timestamps*
00:00:00 Harold McGee
00:02:21 Food Chemistry, Using Copper, Modern vs Traditional Techniques
00:09:59 Sponsors: Eight Sleep & Our Place
00:13:33 Cooking, Food & Heat, Taste & Smell
00:22:10 Umami, Savory Tastes, Braising & Meat
00:29:56 Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food
00:36:14 Savory Meal & Dessert; Food Course Order; Palate Cleansers
00:43:56 Salt, Baseline & Shifting Taste Preferences
00:47:18 Sponsors: AG1 & Mateina
00:50:07 Whole vs Processed Foods, Taste & Enjoyment
00:53:37 Brewing Coffee, Water Temperature, Grind Size
01:00:33 Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols
01:08:16 Food Combinations, Individual Tolerance; Is there an Optimal Diet?
01:11:34 Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions
01:13:55 Gut Sensitivities & Food, Capsaicin & Spicy Foods
01:17:21 Supertasters & Taste Buds, Bitter Taste, Chefs
01:21:57 Sponsor: Function
01:23:45 Salt & Bitter, Salting Fruit, Beer or Coffee, Warming Beer
01:26:11 Human History of Alcohol & Chocolate
01:29:25 Wine Expense vs Taste, Wine Knowledge
01:35:49 Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors, Distilling
01:44:30 Fermentation, “Stink Fish”, Caviar, Traditional & New Foods
01:50:42 Personal Journey, Astronomy, Poetry & Food
01:54:55 Beans & Gas, Tool: Soaking Beans
01:57:23 Gut Microbiome, Fermented Foods; Kids & Food Aversions
02:00:47 Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese
02:04:46 John Keats Poetry, To Autumn; Acknowledgements
02:10:48 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter

Disclaimer & Disclosures: https://www.hubermanlab.com/disclaimer

Episode description

Mindsip insights from this episode:

Discover how cooking transforms flavors in unexpected ways

The heat from cooking can generate molecules that stimulate taste receptors like 'sweet' even from a food like meat, which doesn't initially contain them.

#cooking

Whip egg whites in copper bowls for superior foam

Whipping egg whites in a copper bowl creates a superior foam with better color, texture, and consistency due to a chemical interaction.

#cooking

Discover gut taste receptors for a whole-body flavor experience

In addition to the tongue, taste receptors are found throughout the digestive tract, which may explain why some flavors feel like a whole-body experience.

#digestion

#gut

Chew slowly to enhance flavor experience

Chewing food slowly allows enzymes in your mouth to break down molecules and release new aromatic flavors over time, creating a more dynamic taste experience.

#digestion

Train your palate to enjoy low-salt foods

You can train your taste preferences over a couple of months to enjoy foods with less salt, suggesting our perception of taste is highly malleable.

#nutrition

Brew coffee shorter to reduce bitterness

The longer you brew coffee, the more large, bitter, and astringent molecules you extract from the grounds.

#coffee

Understand supertaster sensitivity to bitterness in food choices

People with a high density of taste buds, known as "supertasters," are often overly sensitive to bitterness, which can make them find many common foods aversive.

#nutrition

Add salt to bitter foods to enhance flavor

Adding a small amount of salt to bitter foods or drinks like coffee or grapefruit can counteract and diminish the sensation of bitterness.

#food

#salt

Discover cheese crystals as crystallized amino acids in aged cheeses

The crunchy crystals found in aged cheeses like Parmesan are typically crystallized amino acids, such as tyrosine, that form as the cheese dehydrates over time.

#nutrition

Understand cilantro aversion linked to soapy taste perception

Cilantro contains molecules also found in soaps, so for people not acculturated to it, the taste can be perceived as soapy, explaining the strong aversion some have.