Season 3: Serving Up Science
The series dishing out the science of food and its impact on our health and planet. Foodie and science writer Sheril Kirshenbaum explores culinary customs, the latest in food innovation, and the science of culinary cuisine.
What does caffeine do to our bodies that makes us perk up and give us a mood boost?
Not all oils are created equal. With so many options, what’s a home chef to do?
Why do we crave fatty, sugary, and salty snacks? We put junk food under the microscope