Yep, We Made Up Vegetables

Until this week, the United States hadn’t approved a new sunscreen ingredient in over 20 years. That changed Tuesday, when the FDA approved a new chemical for U.S. sunscreens. It’s called bemotrizinol, and NPR science correspondent Maria Godoy joins us to tell us all about it — i ...  Show more

Every year, tens of millions of people in the U.S. get the flu vaccine. That’s because the virus changes year-to-year and protection only lasts around six months. Adolfo Garcia-Sastre wants to change that. He’s one scientist working on a universal flu vaccine that could provide d ...  Show more

Guess what it is?! They have colors, shapes, and flavors that make your food fun and yummy. They also have vitamins, minerals, and fiber that make your body happy and healthy. Do you like to eat vegetables? Which vegetable is your favorite? Join veggie club and learn virtues of ...  Show more

#017 Rebroadcast

This week Melissa and Jam explore some of the chemistry behind cooking. What happens when you sear a steak? What's going on when you toast toast? Why do so many foods turn golden-brown when cooking? Let's dig in.

Re ...

Brian Cox and Robin Ince examine their own diets and the diet fads of the past to ask what we should actually be eating. They are joined by Dr Chris van Tulleken, Professor Janet Cade and comedian Harry Hill to discuss the nutritional merits, or lack thereof, of everything from s ...  Show more

For our ancient ancestors food was just another thing they needed to survive - like sleep, shelter or warmth. But in the modern world, food has become a source of anxiety. Do we eat too much, or too little? And are we feeding ourself the "wrong" things? Dr Laurie Santos has plent ...  Show more