The Chemistry Behind A Perfect Barbeque

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

One evening in May of 2011, tornado sirens went off in a small Missouri city called Joplin. Thousands of homes were destroyed in the tornado, about a third of the town’s 50,000 residents were displaced and around 160 people died. And in the months following the tornado, the town ...  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.

Re ...

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 ...  Show more

Did you know bacon is really a low-fat food? That is just one of the many fascinating food science facts you’ll discover when you listen to food writer David Joachim author of The Science of Good Food. You’ll also discover why hot liquids freeze faster than cold ones, why you sho ...  Show more