Looks Fishy, Tastes Fishy. But Where’s the Fish?
For vegetarians, allergy sufferers, and the epicurious among us, chefs are getting creative with seafood substitutes.
8:20
Total Meltdown: The Rate of Ice Cream Collapse
A food scientist explores how the microstructure of ice cream controls the rate at which it melts.
Track A Plant’s Movement
Are your plants moving without you knowing it? Catch your plant’s secret movements, called tropisms, in this hands-on activity.
The Lollipop Hypothesis
Mathematicians studying fluid dynamics designed experiments to watch how lollipops dissolve.
17:00
Food Failures: I Scream, You Scream…When We Ruin Our Ice Cream
Jeff Potter, author of “Cooking for Geeks” returns to share homemade ice cream hacks.
15:57
Not All Cooking Oils Are Created Equal
Ever wondered which cooking oil is healthiest? Tom Brenna, a professor of human nutrition at Cornell University, helps us get to the fat of the matter.
28:11
‘Beer Can Chicken’ Myths and BBQ Science Tips
Meathead Goldwyn busts ‘beer can chicken’ myths and shares science secrets for a successful backyard barbecue.
12:10
‘Thrifty’ Metabolisms, Bad News Bees, and a Pricey Jar of Peanut Butter
Virginia Hughes of BuzzFeed News joins us for a roundup of her top science stories of the week.
17:10
Tales From ‘Big Pig’
Barry Estabrook’s latest book, “Pig Tales,” is a journey through the good, the bad and the ugly of hog farming.
From Feed Lot to Pasture: The State of U.S. Pork
An excerpt from “Pig Tales: An Omnivore’s Quest for Sustainable Meat.”