Chill: The science of cooking, pt. 2

There’s more to sloths than slowness. They’re great at saving energy, hanging upside down, and swimming! In this episode, Sloth Appreciation Society founder Lucy Cooke stops by to tell us all about these amazing animals. We also get into a sloth mystery: The Case of the Perilous ...  Show more

Have you ever heard of Lake Natron? It’s located in Tanzania, Africa, and, if you believe the internet, it can instantly petrify anything that touches it. Lucky for us, we have a direct line to the Hoax Hunters (aka Sanden and Marc) - they love myths, and they hate getting tricke ...  Show more

How is ice cream made? Why does ice cream melt? Why does some ice cream melt faster than others? We’ll answer your questions about this summery concoction with Rabia Kamara, of Ruby Scoops</ ...

#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

Bernice zooms into the house, super excited to tell Papa Bear all about her Math Test. But wait! What's that yummy smell? Oh, it's cookies baking in the oven! Yum! Papa Bear asks Bernice if she can help him to bake some cookies to share and she says of course. After they look for ...  Show more

There are almost as many ice cream origin stories as there are flavours, but where did the frozen treat really come from, and who invented it? Rajan Datar explores the dessert’s murky history, from the harvesting and flavouring of snow in China and the Middle East thousands of ye ...  Show more