Wok This Way: A Science Cooking Show

From TikTok and Instagram influencers to celebrities like Hugh Jackman and Kourtney Kardashian, intermittent fasting has gotten a lot of hype. The diet restricts what time you eat rather than what or how much you eat. The idea is that short periods of fasting cause your body to b ...  Show more

The 2026 Winter Olympics are unfolding in Milan and Cortina, and we can’t look away: We’re watching athletes fly down mountains on skis and glide — sometimes slipping and falling — on the ice. Vikram Chib studies performance and how the brain responds to rewards at Johns Hopkins ...  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