Wok This Way: A Science Cooking Show

This past weekend, Winter Storm Fern struck the States. Sleet, snow and ice battered Americans all the way from New Mexico to New York. Scientists predicted its arrival in mid-January, and in anticipation of the storm, more than 20 state governors issued emergency declarations. B ...  Show more

Listener Shabnam Khan has a problem: Every time she works in her garden, she’s visited by lizards and frogs. Shabnam has lived in the metro Atlanta area for decades, and she says this number of scaly, clammy visitors has exploded over the past few years. Frogs croak at night; liz ...  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