SYSK Choice: Getting Your Dream Project Done ...

Ever notice how your face turns bright red when you're embarrassed—and makes the whole situation even worse? As awkward as blushing feels, it isn't a design flaw. It's actually serving a purpose that's far more useful than most people realize. https://blogs.scientificamerican.com ...  Show more

Have you ever met someone named Lucy and thought, "She really looks like a Lucy"? As strange as it sounds, scientists have discovered there may be more truth to that feeling than you realize. Your name may actually influence the way you look—or at least the way other people see y ...  Show more

If you’re a regular listener of this podcast, you’ll know that our cholesterol level is closely linked to heart health. With that in mind, it’s easy to be drawn to foods labelled as ‘low fat’, ‘reduced fat’ or ‘fat free’ - all of which promise to keep our cholesterol low and hear ...  Show more

Last week, in the post "21 Steps To Optimizing Your Diet And 11 Foods You Need To Stop E ...

How do you make the perfect stir-fry chicken without drying it out? Today, we answer that question with cookbook author and chef J. Kenji López-Alt and science! Host Emily Kwong talks to Scientist-In-Residence Regina G. Barber about velveting, a technique used to seal in moisture ...  Show more

In my conversation with Nina Teicholz, a leading science journalist, we explore saturated fats, modern nutrition policy, and flawed research on our way to some startling conclusions. Her bestselling book, The Big Fat Surprise: Why Butter, Meat, and Cheese Belong in a Healthy Diet ...  Show more