The Today Show Meets Food Science

Dr. Nathan Myhrvold, the scientist behind the revolutionary 2,400 page cooking book, Modernist Cuisine: The Art and Science of Cooking, was featured in a special segment this morning on the Today Show. He and his team demonstrated three unique dishes: striped mush­room omelet, pis­ta­chio ice cream, and cen­trifuged pea but­ter on toast. Didn't catch Matt Lauer's reaction? Watch a clip of the segment below!