March 22, 2011
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!
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