How Science Can Hack Flavor

Scientific testing on animals has existed for hundreds of years and is considered a controversial element of how modern research is done. To discuss the past, present, and future of animal testing, host Dr. Samantha Yammine is joined by veterinarian and bioethicist Dr. Lisa Moses ...  Show more

As reliance on digital technology increases, there are plenty of people who are rejecting their screens and moving back to physical devices and experiences. The analog movement isn’t just a social media trend, there’s real science backing the potential psychological benefits of b ...  Show more

Think about the best meal you’ve ever eaten: Maybe it was in a restaurant in a far-off city, or perhaps it was a home-cooked meal made by someone you love. No matter where or what it was, odds are what made it so memorable was the flavor.

Flavor is arguably the most impo ...

Peanut allergies have surged dramatically in recent decades, and scientists are still working to understand why. In this episode, journalist Maryn Mckenna, who recently authored an article on the subject, and host Rachel Feltman explore the latest research on causes, treatments a ...  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

Science doesn’t always get it right the first time—and that’s part of the journey. In this anniversary episode, we explore how ideas about nerve damage, sustainable materials and alien life have done a full 180. Recommended Reading Celebrating 180 Years of Scientific American 180 ...  Show more