Chef Wylie Dufresne, the owner of New York City restaurant wd~50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. One of his signature dishes is a spin on eggs Benedict: he found that creating the plate’s centerpiece–a cube of fried hollandaise sauce–required a lot of scientific testing. Science Friday stopped in at Dufresne’s kitchen to see how he prepares the dish.
In this segment, Ira talks with primatologist and anthropologist Jane Goodall about her work in studying chimpanzees, preserving habitats, and what lies ahead for the field of evolutionary science.