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Why the Chicken Comes Before the Lemon

Or the science behind making a meal taste better.

Fine Cooking Issue 97
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I’ve always loved experimenting. In my day job, I mess around at a robotics firm. When I get home, I do my experimenting in the kitchen. And because I’m a geek (I admit it), when I get interested in something, I tend to go into it a bit further than a normal person. The good news is that my all-consuming focus doesn’t just lead to interesting discoveries—it also results in better-tasting food.

Take, for example, a recent trip to the grocery store, where I saw lemons on sale…


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