The Chemistry of Food & Taste | Dr. Harold Mc...

Dr. Arthur Brooks, PhD, professor at Vanderbilt University and senior fellow at Harvard Business School, is an expert on the science of happiness. He shares the three “macronutrients” of true happiness and tools for you to understand what specifically is in the way of you accessi ...  Show more

In this Huberman Lab Essentials episode, my guest is Dr. Oded Rechavi, a professor at Tel Aviv University who studies genetics, epigenetics and the inheritance of acquired traits. We discuss how DNA, RNA and epigenetic mechanisms determine what information can pass between genera ...  Show more

Sweet! Salty! Umami? What’s up with MSG? Why do you like your coffee black? Come down to flavortown and let’s talk tongues. Gustologist Dr. Gary Beauchamp is a chemosensory scientist and an expert in taste. We chat about tastebud flim-flam, celebrity grade hot wings, MSG resea ...

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

Dr. Kevin Maki, renowned scientist and co-founder of multiple biomedical research centers, joins us to demystify the world of nutrition science. With a career spanning decades in epidemiology and clinical trials, Dr. Maki dives into the evidence behind red meat, cholesterol, satu ...  Show more

The freezer in your kitchen is not especially kind to the ice cream you store in it – or many other foods for that matter. This episode starts with the explanation and the reason there is often ice crystals on top of your ice cream - and how to get rid of them. Source: Professor ...  Show more