Science Unlocks The Power Of Flavor In ‘Flavo...

The Relativistic Heavy Ion Collider (RHIC), the largest particle collider in the United States, collided its last particles in early February. RHIC is a massive accelerator ring and set of instruments based at New York’s Brookhaven National Laboratory, and was designed to acceler ...  Show more

This year’s Winter Olympics feature a new event called “skimo,” or ski mountaineering. The racing event involves periods of skiing uphill using “skins” for traction, sprinting uphill on foot, and a downhill ski slalom to the finish. Mountaineering historian Peter Hansen joins Hos ...  Show more

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

Modern kitchen freezers are actually cruel to ice cream and other frozen foods. This episode begins by explaining why this is and why there is often ice crystals on top of your ice cream and how to prevent them. Source: Professor Richard Hartel author of the book Ice Cream (https ...  Show more

"Natural flavors” show up on ingredient lists for all kinds of foods. But what does that mean exactly? We get a peek into the secretive science of flavoring when we talk with Marie Wright of ADM, who’s created more than 1,000 flavors in her 30+ years as a flavor chemist. She e ...

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