A Scientifically Superior Christmas Dinn...

News broke this week that rocks picked up by NASA’s Perseverance rover on Mars may have found chemical signatures left by living organisms. With the search for life on the red planet capturing our imaginations for decades, Victoria Gill is joined by science journalist Jonathan Am ... Show More

Sweet, caffeinated energy drinks are in the headlines again as the UK Government says it wants to ban under 16s from buying them. Some can contain the equivalent caffeine as 2 to 4 espressos. James Betts, Professor of Metabolic Physiology at the University of Bath, explains the s ... Show More

Summer heatwaves and missed bin collections have created panic in the press that rat numbers in the UK are increasing. We ask Steve Belmain, Professor of Ecology at the Natural Resources Institute at the University of Greenwich for the science. This summer Wales became the first ... 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

Christmas will be different this year, but it doesn't mean it should be any less delicious.Sheila Dillon is joined by cooks who know about cooking for Christmas. She pays food writer Nigel Slater a socially distanced festive visit to talk about one of his favourite seasons in the ... Show More

In a festive mood, this week the Naked Scientists meet their meat and dissect Christmas Dinner, but not with a carving knife! We also hear how scientists are able to re-create the acoustics of long-gone churches and cathedrals to appreciate how ancient musical compositions and ca ... Show More

How damaging is the stereotype of white males in white coats? Do scientists think differently? Or do the qualities we associate with being a nerd do them a disservice? Is specialism the best way to solve 21st century problems when so many great discoveries are made in the cracks ... Show More

Raindrops on roses and whiskers on kittens – CrowdScience has covered a lot this year. And what better way to see out 2021 than to look back at a few of our (and your!) favourite things? Great questions are right at the top of the team’s list – especially with the way that for ev ... Show More

For the scientific community, the Nobel Prize announcements are an important part of the yearly science calendar. The award is one of the most widely celebrated and gives us a moment to reflect on some of the leading scientific work taking place around the world. This year’s winn ... Show More

Chefs will tell you, cooking is not just an art — it's a science. And the spirit of summer barbecues, NPR science correspondent Sydney Lupkin brings us this piece about how understanding the chemistry of cooking meat can help you perfect your barbeque. It's all about low and slow ... Show More

#017 Rebroadcast This week Melissa and Jam explore some of the chemistry behind cooking. What happens when you sear a steak? What's going on when you toast toast? Why do so many foods turn golden-brown when cooking? Let's dig in.References from this episodeControl of Maillard Rea ... Show More