How To Keep Meat Juicy With Science

The war in Iran has disrupted the global fuel supply. That has sent airline prices soaring and cancelled scores of flights. This got Short Wave host Emily Kwong wondering: Could another fuel source help take us to the skies? Today on the show, we explore the chemistry and cost of ...  Show more

Summer is here, your windows are open and the smell of…car exhaust and the latest wildfire are wafting in. This air pollution is harmful to almost every organ, including the brain. Today on Short Wave, we talk about one way air pollution may cloud your memory.Interested in more e ...  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