What the heck is going on inside microwa...

Rebroadcast #068 This week we issue a correction, joining other science publications issuing the same correction. That's kind of an obvious answer to the question of "Is science always right?" So in this episode we explore that question, as well as what happens when science isn't ... Show More

Can cooking pasta, rice, or bread, and then cooling it down, actually make it healthier? Could yesterday’s leftovers affect your blood sugar differently than a freshly cooked meal, or is this just another nutrition “hack” invented by the internet? Melissa and Jam investigate star ... Show More

What’s actually flowing through the “natural gas” pipes connected to your home—and did we get something wrong in our air-conditioning series? Which careers can an organic chemistry student pursue, how do topical pain-relief gels work, and what could make a successful HIV medicati ... Show More

<p>In episode 6, the microwave is a magical kitchen appliance that heats up your food really quickly while the microwave itself remains cool the entire time.  How does it work? Check out this episode to learn the history of the microwave and the science behind the incredible inno ... Show More

Why does microwaving a mug of water alongside a frozen bread roll, keeps the bread from getting soggy? Why can't we put metal objects in the microwave? Especially since the inside is made of metal, including the metal mesh on the inside of the door! How does a meal that takes 30 ... Show More

An exploration into the exciting world of home appliances and devices. We begin with a journey through the kitchen, discussing the design and operating principles behind the refrigerator, rice cooker, convection oven, microwave, and dishwasher. We proceed to the laundry to examin ... Show More

<p>Why don’t rockets fly straight up? What’s really happening when you make toast? Neil deGrasse Tyson and comic co-host Chuck Nice break down the science of making toast, boiling water, and the Brachristochrone problem. </p><p>NOTE: StarTalk+ Patrons can listen to this entire ep ... Show More

How do you make the perfect stir-fry chicken without drying it out? Today, we answer that question with cookbook author and chef J. Kenji López-Alt and science! Host Emily Kwong talks to Scientist-In-Residence Regina G. Barber about velveting, a technique used to seal in moisture ... Show More

0:00 Intro 0:07 Microwave 2:44 Deserved it 5:42 Ghosted 8:30 School event 11:28 Comment 12:05 Party food 15:07 Police Learn more about your ad choices. Visit megaphone.fm/adchoices 

We’ve teamed up with America’s Test Kitchen Kids to delve into the scrumptious science of cooking. You’ve sent in so many great cooking questions that we had to spread the answers over four episodes. This is our first installment: HEAT. What crazy chemical reactions does heat tri ... Show More

Will eating mint cancel out the feeling of spice in your mouth? How do you manipulate aroma compounds to mimic the taste of lemon? When it comes to the science of flavor, there is no shortage of questions to ask. On this episode, Dr. Samantha Yammine is joined by renowned flavor ... Show More

How does science work? Is it rude to turn off the lights while my dog eats? How does wifi work? Do I always dream and just can't remember sometimes? What do I do as an adult? Why do cans explode in the cold but not bottles? Is it okay to get into something good for the wrong reas ... Show More

<p>Daniel and Jorge dip the french fries of knowledge into the mysterious condiments of the Universe and answer questions from listeners like you!</p><p> </p> Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</ ... Show More