FOOD: DELICIOUS SCIENCE
PBS, 10:00 p.m. ET
Part 2 of 3. Tonight’s installment, “A Matter of Taste,” explains how chemistry and biology combine to make foods interact, and more delicious, during various cooking processes. If they’d stressed this topic in high school, I might have done better in science class. (Or, at least, attended.) The hour begins with Michael Mosley deconstructing a traditional Thai meal to explain why the flavors interact the way they do. In other words, he’s studying the science of cooking by breaking a Thai. (Those aren’t rice grains in the accompanying photo, by the way. It’s a closeup of taste buds.) Check local listings.