How To Keep Meat Juicy With Science

In honor of World Water Day, Short Wave is exploring the ways water touches our lives. From increasing water shortages around the world, to how it’s affecting agriculture and aquifers. We’re starting with “day zero”: the day a city or place runs out of water. Cape Town, Mexico Ci ...  Show more

A multi-year megadrought in the Western U.S. has claimed untold populations of wild plants. Amid the conditions, some have survived. Scientists have produced a stunningly complete picture about how populations of one particular flower – the scarlet monkeyflower – made it through. ...  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 ...

As you all know, over here at FWNTT, we are not the most kitchen savvy individuals. But after today… we just might be! J. Kenji Lopez-Alt shares with us some insights from his incredible career as a chef, food writer, and food science enthusiast. We learn the best ways to improve ...  Show more

The Science of CookingBrian Cox and Robin Ince get their chef's hats on as they look at the science of cooking. They are joined by comedian Katy Brand, author and food critic Grace Dent, material scientist Mark Miodownik and science writer Harold McGee, whose seminal book on the ...  Show more

#173

What is freeze-drying? How can something be both frozen and dried? How does it differ from just freezing, or just drying? And is it just for astronauts? Let's get into it!

References from this Episode