Chefs will tell you, cooking is not just an art — it's a science. And the spirit of summer barbecues, NPR science correspondent
Sydney Lupkin brings us this piece about how understanding the chemistry of cooking meat can help you perfect your barbeque. It's all about low and slow cooking.
This story was originally reported for NPR by Gisele Grayson.
Read her reporting.
Curious about other science powering the things you love? Email us at shortwave@npr.org.See
pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.
NPR Privacy Policy