Espresso and Whisky: The Place of Time in Food

Why does fish cook so fast? What’s the “wasabi window”? And can you
really make 20-year-old aged whisky in six days? This episode,
we’re looking at the role of time in food and flavor: what it does,
and how we’ve tried—and sometimes succeeded—to manipulate that. To
explore these questions, we visit a whisky time machine tucked
away in low-slung warehouse in downtown Los Angeles and meet its
inventor, Bryan Davis. And we speak with Jenny Linford, food
writer and author of a new book, The Missing Ingredient, all
about time and food. Listen in now—this one’s well worth your time!
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