Wok This Way: A Science Cooking Show

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 ...  Show more

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 ...  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.

Re ...

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