Do you ever wonder about the science behind making that perfect holiday meal? A lot of factors determine if a turkey gets golden, mashed potatoes turn fluffy, or a pie gets that crisp crust.
As the weather gets cooler and the holidays approach, chef Dan Souza from Cook’s Illustrated and America’s Test Kitchen joins Ira to answer listener questions about the science behind holiday cooking.
Ready for even more cooking science? Listen to a past episode about an oft-overlooked protein source—complete with the Science Friday staff’s favorite recipes. Plus, learn about six foods that might fill our plate in a warming climate.
To stay updated on all things science, sign up for Science Friday's newsletters. Transcripts for each segment will be available the week after the show airs on sciencefriday.com.
646: Euclid Telescope’s First Images | A Black Hole That Came From Gas
642: How Five Elements Define Life On Earth
639: Climate Future Exhibit | Oregon's Proposed Fish Vacuum
641: How A Deaf Advisory Group Is Changing Healthcare
643: 40 Years Of Sounding The Alarm On Nuclear Winter
640: CRISPR-Based Sickle Cell Treatment | Pain Tolerance From Neanderthals
637: How Poisons Have Shaped Life On Earth
635: Placenta Research May Help Explain Pregnancy Loss
634: A Common Cold Medicine Ingredient Doesn’t Work. What Now?
633: Diving Into Elon Musk’s Mind
636: RSV Drug Shortage & Beech Leaf Disease
632: When Studying Ecology Means Celebrating Its Gifts
632: Unlocking The Mysteries Of A Metal-Rich Asteroid
631: Rapidly Evolving Trout & Ancient Hyper-Apex Predators
630: Finding Meaning In The Cosmos
630: ‘Clean Hydrogen Hub’ Awardees & Formula One Car Paint
628: What Is Your Cat Doing When You're Not Watching?
629: The Stories Of The First Six Women Astronauts
627: A Mathematician Asks ‘Is Math Real?’
628: The mRNA Vaccine Revolution
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