Inert materials & the Mary Celeste | The chem...

This week, we discuss the peculiarities of water's behaviour and how science sleuths are fighting disinformation with Philip Robinson and Emma Pewsey. A recent study from researchers at Stockholm University has found the existence of a critical point in supercooled water, which c ...  Show more

This week, we discuss team discuss the boundaries of the atom and breakdown the US's plan to eliminate synthetic food dyes with Jennifer Newton and Phillip Broadwith. The atomic radius of an atom is a concept we are taught from early in our chemistry careers, but for such an impo ...  Show more

Cinnamon is used all over the world. It makes cookies, cakes, tea, and coffee taste and smell amazing, and it’s also used in lots of savory foods!But where does cinnamon come from…before it gets to the grocery store? We asked spice expert Pooja Bag to help us find the answer. Got ...  Show more

In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo visits Aromaa, a new Sri Lankan restaurant in Raleigh. Max speaks with the owner Sherwin, his daughters Stephanie and Jennifer, and Chef Kalpa about the culinary delights of Sri Lankan cuisine. The ...  Show more

What’s the coolest flavor of the holiday season? It's peppermint, obviously, and it’s showing up in everything from coffee to chocolate and cookies to ice cream right now. But while standing in line for a peppermint mocha is a standard feature of the holiday season today, there w ...  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 ...