How Science Can Hack Flavor

It might sound like a sci-fi concept, but out-of-body experiences are surprisingly common, affecting up to 20% of the population. To explore what happens when our sense of self detaches from our physical form, we are joined by neuroscientist Dr. Marina Weiler, who challenges the ...  Show more

All you late night caffeine drinkers, it turns out that habit might be making you more impulsive. And with all the news of the hantavirus outbreak, we’ve brought on Laurel Bristow to break down what we know about hantavirus historically, what’s happening now and if there’s anythi ...  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