How Science Can Hack Flavor

It’s hard to imagine just how much misinformation lives online and it turns out that people are only able to identify it a fraction of the time. To speak more on developing the essential skill of recognizing misinformation online, Dr. Samantha Yammine is joined by Professor Timot ...  Show more

They say it’s better down where it’s wetter… but is it really? Aquanauts have more in common with astronauts than they do with singing marine life. In fact, NASA conducts research into the biological and psychological effects of space on the ocean floor. This episode, Sam is join ...  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