Why do foods turn brown when we cook them?

#044 You know what we're talking about. That spectacular fizzy geyser. This week, Melissa and Jam explore what makes diet coke and mentos go crazy together. Is it love? Is it hate? Is it chemistry? Why diet coke specifically? Or more importantly, why mentos? Let's get into it. Su ...  عرض المزيد

#135 Rebroadcast Well guess what, Melissa is a PhD Doctor now! And you know what that means? She gets to tell us more details about the research she did to get her PhD. Listen to hear what Melissa found as she dove deep into the question "Why do people hate organic chemistry?" fo ...  عرض المزيد

How do you make the perfect stir-fry chicken without drying it out? Today, we answer that question with cookbook author and chef J. Kenji López-Alt and science! Host Emily Kwong talks to Scientist-In-Residence Regina G. Barber about velveting, a technique used to seal in moisture ...  عرض المزيد

We’ve teamed up with America’s Test Kitchen Kids to delve into the scrumptious science of cooking. You’ve sent in so many great cooking questions that we had to spread the answers over four episodes. This is our first installment: HEAT. What crazy chemical reactions does heat tri ...  عرض المزيد

Chefs will tell you, cooking is not just an art — it's a science. And the spirit of summer barbecues, NPR science correspondent Sydney Lupkin brings us this piece about how understanding the chemistry of cooking meat can help you perfect your barbeque. It's all about low and slow ...  عرض المزيد

Will eating mint cancel out the feeling of spice in your mouth? How do you manipulate aroma compounds to mimic the taste of lemon? When it comes to the science of flavor, there is no shortage of questions to ask. On this episode, Dr. Samantha Yammine is joined by renowned flavor ...  عرض المزيد