Episodio 6: Nervioso: Todo sobre sentimientos...

¿Los insectos ven el mundo en cámara lenta? ¿Los animales ven el mismo arco iris que nosotros? ¿Cómo ven las águilas tan lejos?Nuestros oyentes tienen muchas preguntas sobre la forma en que los animales ven el mundo, y este episodio aborda muchas de ellas. Visitaremos un laborato ...  Show more

¿De dónde vienen los sentimientos? ¿Y por qué los tenemos? En esta serie de cuatro partes, profundizaremos en nuestras emociones.En este primer episodio, ¡nos ponemos felices! Obtendremos un paso-a-paso de los químicos en nuestro cerebro que desencadenan sentimientos de alegría y ...  Show more

It’s the holiday season, and we’re kicking it off this week with some sweet treats. First, food editor and recipe developer Ben Mims joins us with his latest project, covering over 300 cookie recipes from Asia to the Levant to Scandinavia to the Caribbean. The varieties are aston ...  Show more

We’ve got the most exciting cookbooks to gift this holiday season. Chef Chris Scott talks to us about his latest, Amish Soul Food and pays homage to the food of his Pennsylvanian German ancestors, and talks us through traditional recipes like chow chow, biscuits, and ...

Creamy? Crunchy? Ground fresh at the co-op, or by the good people at Skippy? These questions and more are explored by three PB devotees, on the way to appraising an all-but-painless party trick of a dessert recipe (featuring an entirely different legume-based secret ingredient).F ...  Show more

This week, food columnist for The New York Times Magazine, Lisa Donovan, joins us to talk about what she's been cooking up recently and help answer our listeners' kitchen conundrums, from making the best tomato paste despite out-of-season tomatoes to using unsweetened chocolat ...