The freezer in your kitchen is not especially kind to the ice cream you store in it – or many other foods for that matter. This episode starts with the explanation and the reason there is often ice crystals on top of your ice cream - and how to get rid of them. Source: Professor Richard Hartel author of the book Ice Cream (https://amzn.to/3jNcVrY).
Unlike ot ... Show More
Jun 2018
Chill: The science of cooking, pt. 2
From ice cubes to ice cream, cold things are a crucial part of cuisine. How do we use chill to our advantage? This is part two of our series on the science of cooking, a collaboration with the brilliant foodies at America's Test Kitchen Kids. This episode is (literally) super coo ... Show More
30m 46s
May 2025
Selects: How Ice Cream Works
We all scream for ice cream, sure, but did you know we're all technically screaming about a colloidal foam? As you hit play on this classic episode, prepare for deep cravings that will surely emerge as you learn the history of ice cream, how to make it yourself and lots more.See ... Show More
42m 57s
Jun 2025
The Chemistry of Food & Taste | Dr. Harold McGee
Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availabil ... Show More
2h 13m