Bold experiments with a variety of creative—sometimes even unorthodox—approaches designed to reach diverse audiences.
LabX is a program of the National Academy of Sciences
Marcella Hazan's Tomato Sauce Recipe
Why does Marcella Hazan’s 4-ingredient tomato sauce taste so right? In this episode of Chemists in the Kitchen, scientists Sudeep Agarwala, Joan Walker, and Daniele Ramella dig into the fifth flavor: umami.
From MSG to soy sauce to nutritional yeast, we test three variations of the iconic recipe to uncover the science behind savoriness—and how a little chemistry can make your cooking pop. You’ll also learn how umami can enhance flavor and reduce sodium at the same time.
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LabX is a public engagement testbed at the National Academy of Sciences (NAS) that boldly experiments with a variety of creative—sometimes even unorthodox—approaches designed to reach diverse audiences. Like all experiments, some of them fail. Some of them succeed! Either way, it will be interesting … dare we say fun?