347. Why You Shouldn’t Open a Restaurant

We all want to stay sharp, and forestall the cognitive effects of aging. But do brain supplements actually work? Are they safe? And why doesn’t the F.D.A. even know what’s in them? (Part one of “The Freakonomics Radio Guide to Getting Better.”) SOURCES:Marty Makary, commissioner ...  Show more

One Yale economist certainly thinks so. But even if he’s right, are economists any better? We find out, in this update of a 2022 episode. SOURCES:James Choi, professor of finance at the Yale School of Management.Morgan Housel, personal finance author and partner at the Collaborat ...  Show more

The Science of CookingBrian Cox and Robin Ince get their chef's hats on as they look at the science of cooking. They are joined by comedian Katy Brand, author and food critic Grace Dent, material scientist Mark Miodownik and science writer Harold McGee, whose seminal book on the ...  Show more

Two award winning chefs talk to Kim Chakanetsa about how they've adapted to restrictions because of the Covid-19 pandemic. They discuss the pressures it's put on their business and the continuing importance of food and their restaurant staff in their lives. Ana Roš won two M ...

Step into the sizzling world of culinary giant Gordon Ramsay, a titan of taste with 7 Michelin stars, 58 restaurants, a slew of TV shows, and a whopping 37 million TikTok followers. But he wasn't always the king of the kitchen. Back in 1988, he was just a protégé to Marco Pier ...

After an impressive career of cooking in some of the world's best restaurants, Marco Quelca decided to dedicate his life to bringing gourmet cooking to lower income communities in his native Bolivia, pioneering a new kind of performance art: high-end street cooking. A transcript ...  Show more