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

In this Huberman Lab Essentials episode, my guest is Jocko Willink, a retired U.S. Navy SEAL officer, author and host of the Jocko Podcast. We discuss why discipline, rather than motivation, is the reliable driver of daily action, and how taking action is the most effective way t ...  Show more

I answer questions submitted by listeners about topics ranging from how to ensure great sleep after nighttime exercise, effective no-caffeine pre-workouts (that also improve your sleep quality), neuroscience-supported tools for improving your memory and sense of smell, nutrition ...  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