Myhrvold's irreverent advice was just one of the cutting - edge food science and cooking tips that he shared during his talk, all the while dazzling the audience with film clips of wine glasses shattering, orange zest vaporizing, and a kernel of popcorn
exploding in slow
motion (as illustration of the kernel's «structural failure» to illustrate how water in food can become a «steam rocket» as the latent heat of the water
builds up).