Chop: The science of cooking, pt. 3

Humans have visited the moon but we’ve never lived there. Could we build a home on our lunar neighbor? Join Molly and co-host Ira as they find out why the moon can be a dangerous place, and what it would take to live there. We’ll imagine a visit to a lunar hotel, hear about all t ...  Show more

Sports and science go hand in hand, especially when it comes to softball and baseball. Join Molly and co-host Caris as they answer more of your questions about these two ballgames. Like why are bats measured in ounces? Or why do some players wear black paint under their eyes? Plu ...  Show more

#88: Your baby is a blank slate. And starting solid foods is actually an opportune time to think about what YOUR family’s food story is going to be!   In this episode I’m joined by Chef Julia Nordgren, MD a pediatrician turned food advocate and culinary expert. She’s talking us t ...  Show more

Did you know that there's more than one way to say "OK" in Italian? By the end of today's lesson, you'll know some handy little words that Italians say all the time. Learn about our Online Italian School and get a free mini lesson every week: https://joyoflanguages.online/italia ...  Show more

From bread making to Thai cuisine, cookery classes have become a popular way for people to learn new culinary skills and meet people. But coronavirus lockdowns suddenly brought these businesses to a standstill. Rory Cellan-Jones hears from three cooks, who quickly pivoted to virt ...  Show more

What's the most versatile pan in the kitchen? According to chef and cookbook author J. Kenji López-Alt, it's the wok! And along with spices, he sprinkles science explainers into his writing. Today's episode is just that — the science of the wok in action. He and host Emily Kwong ...  Show more