Episode #947

Wylie, Eggs, Chihuahuas

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Friday, November 21, 2008

Studio 360 Episode 947, Wylie, Eggs, Chihuahuas Wylie Dufresne (Joyce George)

This week, Studio 360 follows the art and science of a delicious meal. Kurt Andersen visits the kitchen of Wylie Dufresne, who owns the 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.

Wylie Dufresne

The trendy New York restaurant wd-50 is a destination for foodies, thanks to chef Wylie Dufresne. Dufresne is a leader in the culinary movement called molecular gastronomy. Using surprising chemicals like liquid nitrogen, Dufresne invents dishes that both charm and confound. Kurt Andersen visits wd-50’s ...

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Knoll Krest Farm, in New York’s Dutchess County, supplies organic cage-free eggs to wd-50 and many other fine restaurants. Kurt and agricultural scientist Cynthia Shelley pay a visit to the farm. Kurt learns that life isn’t so easy for chickens, especially when a fox gets in the ...


John Coupland

Wylie Dufresne makes his unique Eggs Benedict, featuring a strange creation all his own: deep-fried hollandaise sauce. Food scientist John Coupland explains how the inventions of cutting-edge chefs sometimes find their way to the frozen food aisle of your supermarket.


Taste Test

Kurt sits down for our meal du jour with two eating experts: biopsychologist Marcia Pelchat, of the Monell Chemical Senses Center, and John Willoughby, the Executive Editor of Gourmet Magazine. Dr. Pelchat identifies secret ingredients of Dufresne’s dishes: emotion, memory ...

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Design for the Real World: Whisk

Wylie Dufresne loves state-of-the-art equipment, but his favorite kitchen tool is modest: the whisk. We asked an expert, Gourmet Magazine’s style director Corky Pollan, what makes a whisk really mix and beat.

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Web Bonus: Michael Pollan

Michael Pollan is a food journalist who's made waves criticizing America's eating habits. His latest book is In Defense of Food: An Eater's Manifesto. Kurt spoke with Pollan about the lures and hazards of the organic bandwagon.


Warning Signs

The accumulation of radioactive waste at Nevada's Yucca Mountain storage site poses a challenge: how do you permanently label it? Engineers like Patrick Charton are trying to solve that problem. Produced by Sarah Lilley.

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Attack of the Giant Chihuahuas

What if all the pop culture about radiation creating mutants – from Them! to Spider-Man – were true, and scientists wanted to unlock the secrets? In this satirical piece, Eric Molinsky imagines the scenario in a laboratory near you.

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