Chill: The science of cooking, pt. 2

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 ...  Show more

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

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