How To Keep Meat Juicy With Science

It’s likely you have at least one “guilty pleasure.” Maybe it’s romance novels. Or reality TV… Playing video games… or getting swept into obscure corners of TikTok. Neuroscientists say the pleasure response helps us survive as a species. So why do we feel embarrassed by some of t ...  Afficher plus

When producer Berly McCoy was out on her local frozen lake, she saw something she'd never seen before. There were dark spidery, star-shaped patterns in the ice and they freaked her out. So, we called an expert to find out more about them. In today’s episode, geophysicist Victor T ...  Afficher plus

#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 ...  Afficher plus

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 ...  Afficher plus

#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