What do a separating salad dressing, an airy foam and Cédric Grolet's iconic lemon have in common? Proteins. In this episode, we explore one of the most fascinating powers of proteins: their ability to position themselves at the interface between two worlds that repel each other — water and fat — to create stable emulsions and foams.

We start with an everyday phenomenon: interfacial tension. Then we dive into the dual nature of proteins — both hydrophilic and hydrophobic — to understand why they are the natural mediators of complex food systems.

And because science doesn't exist in a vacuum, we stop by the workshop of the world's best pastry chef in 2018: Cédric Grolet. His mythical lemon, created at Le Meurice in Paris, is not magic. It's applied physical chemistry — and we explain exactly why.

SEM score for this episode: 3 out of 10. Accessible — but get ready to go somewhere unexpected.

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