Chop: The science of cooking, pt. 3

Every spring we set our clocks one hour forward. Every fall we move them one hour back. It’s a strange ritual when you think about it, so why do we do it? Join Molly and co-host Ava as they explore the seasons and why days are shorter in the winter and longer in the summer. We’ll ...  Show more

Exciting news! We’ve announced a bunch of new tour stops for this spring! Learn more about the show and get tickets here! Mar 7............MILWAUKEE Mar 8..................ST PAUL Mar 28..............ATLANTA Mar 29.....FT LAUDERDALE Apr 11......CHATTANOOGA Apr 12................. ...  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