The Science of Taste Or: Why Dry-Aged Meat Is So Damned Delicious
Dry-aged meat is crazy expensive. But oh man is it delicious. The dean of food science writers, Harold McGee, writes in Lucky Peach Issue 2 about what makes it taste so good—and what makes other things taste, well, not so good. Proteins, carbohydrates, and fats are the building blocks of living things, but they don’t…
