Chop: The science of cooking, pt. 3

Flowers are famous for their smells. Most are sweet, but a few are downright stinky. Either way, the science of how and why they make these scents is fascinating. Join Molly and co-host Isla as they learn about pollinators, flower smells and the mighty corpse flower! Plus a smell ...  عرض المزيد

What's better than a mystery sound? How about 11 mystery sounds! We have mystery sounds from listeners all over the world to share with you, plus two from scientists. And our co-host Juniper will try to stump Molly with a mystery sound of her own!Click here to read a transcript o ...  عرض المزيد

#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 ...  عرض المزيد

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 ...  عرض المزيد

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 ...  عرض المزيد

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 ...  عرض المزيد