Spice, Spice, Baby! Why Some Of Us Enjoy The ...

More than a century ago, all that people knew about European eels was that they lived in the rivers and streams for decades — until they swam out to the ocean and never returned. Eventually, tiny eels would show up and the cycle would start again. Where did the adult eels go? Whe ...  Show more

In our latest science news roundup: how nature adapts, for better or worse. When faced with pests, plants may not be able to run away – but that doesn’t mean they’re defenseless. Some have thorns or spines, others have poisonous leaves or berries, and still others have…elaborate ...  Show more

South Korea’s Buldak noodles are super spicy - and Denmark’s food regulator has now recalled some types of them, saying they could cause "acute poisoning". The company behind the noodles says there are no quality issues. They’re used in extreme food challenges that often go viral ...  Show more

CrowdScience listener Kristine from Wisconsin in the USA wants to know why herbs and spices taste so good to so many of us. She’s intrigued to know if there's evidence that herbs and spices can keep us healthy.

Anand Jagatia visits the historic naval city of Portsmouth ...

Hot chili peppers can make you feel like your mouth is on fire, but are they actually doing any damage? Learn about the science of spice in this classic episode of BrainStuff, based on this article: https://recipes.howstuffworks.com/food-science/can-spicy-food-burn-out-taste-buds ...  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 ...