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

There’s an object in space 25 times the size of Jupiter that’s stumped scientists for years. They haven’t been able to figure out if it’s a planet or a failed star. But scientists are one step closer to an answer thanks to the powerful James Webb Space Telescope. After analyzing ...  Show more

The Ebola outbreak in the Democratic Republic of Congo is growing – and is likely larger than official numbers show. The deadly disease spreads through bodily fluids, on average killing half the people it infects. And while officially declared in May, the case numbers point to th ...  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 ...