Wok This Way: A Science Cooking Show

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

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

#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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Many of us enjoy cooking – but when did we switch from eating our food raw, to heating it? Listener Logan enjoys his beef burgers rare, but wants to know why he still feels compelled to grill them? Presenter Anand Jagatia travels to a remote South African cave where our ancestors ...  Show more

In 1982, after a two-year global search, the BBC auditioned Ken Hom to be the star of a new Chinese cookery TV series.In the show, called Ken Hom's Chinese Cookery, he introduced viewers to dishes like dim sum and spicy braised aubergine. He also gave advice on choosing and using ...  Show more