Why are spices delicious?

CrowdScience listener Namrata and presenter Chhavi Sachdev have something in common. They both get more tanned in the summer in the United States than back home in India. Namrata wants to know why she came back from her run in Boston with such a deep tan and doesn’t have the same ...  Show more

There’s something fishy going on in the Czech Republic, where CrowdScience listener Ian lives. He keeps tropical fish, and he’s noticed that when he adds new ones to his tank, they swim with others of the same breed. He wants to know how they recognise each other. Do they know wh ...  Show more

Kanchan Koya grew up in a house filled with wonderful fragrances from the spices simmering on her grandmother’s stove. In India, it was a common belief that spices were more than just pleasant tastes. Ancient wisdom said they had medicinal properties, and it was common for househ ...  Show more

In today’s episode we’re uncovering the medicines hiding in your kitchen. Molecular biologist Kanchan Koya joins Jonathan and Sarah to explore the incredible health benefits of spices. From controlling blood sugar to soothing a sore throat, we’ll discover what the latest research ...  Show more

On this week’s episode of A Taste of the Past, host Linda Pelaccio takes listeners on a vivid and far-ranging journey across time and space on the ancient spice trades with Dr. Gary Nabhan. Talking about his new book, “Cumin, Camels, and Caravans, A Spice Odyssey,” Gary draws on ...  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 ...