The Chemistry Behind A Perfect Barbeque

After the success of Artemis II, we at Short Wave definitely have moon fever. So, we brought NPR science correspondent Nell Greenfieldboyce onto the show to talk about where we’re headed. What will future Artemis missions look like and what needs to happen next for people to be a ...  Afficher plus

To solar or not to solar? That is the question for this latest episode of our monthly series Nature Quest. For listener Darcey Hughes, installing solar panels isn’t just about keeping her utilities free of fossil fuels – it’s also a way to become fully self-reliant and save some ...  Afficher plus

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 ...  Afficher plus

#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 ...  Afficher plus

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 ...  Afficher plus