A sense of humour and good taste are two things that perfectly characterise the atmosphere at the Red Lion restaurant visited by RTG host Stanislav Salnikov in Krasnodar. There he became acquainted with the restaurant’s achievements in chemical cooking - cooking based on the laws of physics and chemistry. These sciences help chefs understand what exactly is happening to the food and is useful in debunking many popular culinary rumours that abound in women’s kitchens – like how adding salt to water causes it to boil faster, for example. With the help of the restaurant’s chef, Stanislav prepared an Arabica coffee-crusted steak, a hot gazpacho soup and an exceptional “flowerpot” dessert.