How To Keep Meat Juicy With Science

This past weekend, Winter Storm Fern struck the States. Sleet, snow and ice battered Americans all the way from New Mexico to New York. Scientists predicted its arrival in mid-January, and in anticipation of the storm, more than 20 state governors issued emergency declarations. B ...  Show more

Listener Shabnam Khan has a problem: Every time she works in her garden, she’s visited by lizards and frogs. Shabnam has lived in the metro Atlanta area for decades, and she says this number of scaly, clammy visitors has exploded over the past few years. Frogs croak at night; liz ...  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.

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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