Self-confessed food geek, Ted Russin, slips into his lab coat and turns up the heat on some of the trickiest problems you could ever encounter in a kitchen. How to master the science of the perfect soufflé? How to make a slice of gravy "to go"? He also gets figures out the best route to making corn three different ways. As a consultant to the celebrity chefs, food scientist Russin devises dishes you've never seen before - and tests them on diners in San Francisco's upscale Chez Papa Resto restaurant. And if that doesn't push the limits of Geek-aliciousness far enough, Russin creates the world's first trampoline dessert and, in a bizarre case of haute cuisine meets haute couture; concocts a glow-in-the-dark garment good enough to eat. Science never tasted so good.
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