Dr. Harold McGee on Huberman Lab: How Flavor Chemistry Works

Heat and salt alter food chemistry to unlock umami and suppress bitterness; McGee covers Maillard reactions, polyphenols in cacao, and supertaster biology.

Andrew HubermanhostHarold McGeeguest

Jun 30, 20252h 13mWatch on YouTube ↗

EPISODE INFO

Released: June 30, 2025
Duration: 2h 13m
Channel: Huberman Lab
Watch on YouTube: ▶ Open ↗

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 *Thank you to our sponsors* AG1: ⁠https://drinkag1.com/huberman Eight Sleep: ⁠https://eightsleep.com/huberman Our Place: ⁠https://fromourplace.com/huberman Mateina: ⁠https://drinkmateina.com/huberman Function: ⁠https://functionhealth.com/huberman *Follow Huberman Lab* Instagram: https://www.instagram.com/hubermanlab Threads: https://www.threads.net/@hubermanlab X: https://twitter.com/hubermanlab Facebook: https://www.facebook.com/hubermanlab TikTok: https://www.tiktok.com/@hubermanlab LinkedIn: https://www.linkedin.com/in/andrew-huberman Website: https://www.hubermanlab.com Newsletter: https://www.hubermanlab.com/newsletter *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

SPEAKERS

Andrew Huberman
host
Harold McGee
guest

EPISODE SUMMARY

In this episode of Huberman Lab, featuring Andrew Huberman and Harold McGee, Dr. Harold McGee on Huberman Lab: How Flavor Chemistry Works explores unlocking Flavor: Harold McGee Reveals Food’s Hidden Chemistry and Joy Andrew Huberman interviews food science author and researcher Dr. Harold McGee about how chemistry, cookware, and cooking techniques transform flavor and our experience of eating.

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