Famously known for his “peculiar” way of cooking, chemist and one of the co-founders of molecular gastronomy, Hervé This, joins us to give us a peek into this world and why he thinks this is the future of food. From gels and emulsions to using pure chemical compounds to make food, is this food for everyone? How has he - and can we all - reimagine food through chemistry?

Famously known for his “peculiar” way of cooking, chemist and one of the co-founders of molecular gastronomy, Hervé This, joins us to give us a peek into this world and why he thinks this is the future of food. From gels and emulsions to using pure chemical compounds to make food, is this food for everyone? How has he - and can we all - reimagine food through chemistry?

The world is in debt, but who are we in debt to? Pro-wrestling is fake, so why do we love it? These are the kinds of discussions we have on Today I Learned -- a weekly show exploring a plethora of topics, to satisfy your curious mind!

The world is in debt, but who are we in debt to? Pro-wrestling is fake, so why do we love it?&nbsp;These are the kinds of discussions we have on Today I Learned -- a weekly show exploring a plethora of topics, to satisfy your curious mind!

Today I Learned

The world is in debt, but who are we in debt to? Pro-wrestling is fake, so why do we love it? These are the kinds of discussions we have on Today I Learned -- a weekly show exploring a plethora of topics, to satisfy your curious mind!

The world is in debt, but who are we in debt to? Pro-wrestling is fake, so why do we love it? These are the kinds of discussions we have on Today I Learned -- a weekly show exploring a plethora of topics, to satisfy your curious mind!

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