Gustology (TASTE) with Gary Beauchamp

Flying squirrels. Fox squirrels. Giant squirrels. Tiny ones. Grey ones. Black ones. Fluorescent ones? Alie is losing her mind talking to dream guest and Sciuridologist, Dr. Karen Munroe. This Baldwin Wallace University professor has studied squirrels for decades and addresses whe ...  Show more

Advice. Hot tips. Book recs. Perspective. It’s the third and final installment of our Emmenology series on perimenopause and menopause, and it’s all wise words from Patrons. Dealing with brain fog, giving spouses grace, finding estrogen patches amid short supply, what to ask the ...  Show more

What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O’Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.

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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 ...  Show more

How do we taste? What evolutionary benefit is there to tasting bitter and sour? And why should you think about wearing noise-cancelling headphones on planes if you want to enjoy your food?      In this Focus episode of How We’re Wired, join producer Dr Eva Higginbotham as she unc ...  Show more

For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (a.k.a. the Umami Mama), scientists finally accepted a fifth. Could there be even more? (First published in 2022.) Guests: Kumiko Ninomiya, biochemist and former di ...  Show more