The kitchen is the lab in everybody’s house. But with his new cookbook Modernist Cuisine, former Microsoft CTO Nathan Myhrvold has taken the science of food to a whole new level.

Myhrvold attacks his myriad projects with magnificent obsession, whether he’s searching for a malaria cure, a cloaking device or the perfect french fry. Modernist Cuisine is no exception: At six volumes, $625 and 50 pounds, it may be the last cookbook you’ll ever need. If you can handle it.

Wired special projects editor Mark McClusky got exclusive access to Myhrvold and his kitchen lab for his “Mad Science” feature in the March issue of Wired magazine. In this edition of the Storyboard podcast, McClusky dishes to host Adam Rogers about how to use science to bend food to your will. Listen in for a mouthwatering and mind-bending trip into the world of molecular gastronomy. Bon appétit!