Science Unlocks The Power Of Flavor In ‘...

<p>African grey parrots are internet stars. It’s easy to see why—the charismatic birds sing, tell jokes, and sling profanities. But how do the endangered birds get from African forests to your feed? </p><p>Wildlife crime reporter Rene Ebersole joins Host Flora Lichtman to describ ... Show More

<p>After years of getting your emails and phone calls, we know that SciFri listeners are in the 99th percentile when it comes to nerdy knowledge. We’re putting your fact retention skills to the test with the first ever Super Food Science Excellence Trivia Blowout (SFSETBO).</p><p ... Show More

<p>Some animals have a very different <a href="https://www.sciencefriday.com/segments/animal-fountain-of-youth/?utm_source=wnyc&utm_medium=podcast&utm_campaign=scifri" target="_blank">relationship to aging</a> than we do: They don’t get cancer, they never go through menopause, an ... 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

Modern kitchen freezers are actually cruel to ice cream and other frozen foods. This episode begins by explaining why this is and why there is often ice crystals on top of your ice cream and how to prevent them. Source: Professor Richard Hartel author of the book Ice Cream (https ... Show More

<p>"Natural flavors” show up on ingredient lists for all kinds of foods. But what does that mean exactly? We get a peek into the secretive science of flavoring when we talk with Marie Wright of ADM, who’s created more than 1,000 flavors in her 30+ years as a flavor chemist. She e ... Show More

How do we taste? What evolutionary benefit is there to tasting bitter and sour? And why should you think about wearing noise-cancelling headphones on planes if you want to enjoy your food?      In this Focus episode of How We’re Wired, join producer Dr Eva Higginbotham as she unc ... Show More

<p>What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O’Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.</p><p>NOTE: StarTalk+ Patrons can li ... Show More

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

For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (a.k.a. the Umami Mama), scientists finally accepted a fifth. Could there be even more? (First published in 2022.) Guests: Kumiko Ninomiya, biochemist and former di ... Show More

What we eat, who we are, and the relationship between the two. Eating and Being: A History of Ideas about Our Food and Ourselves (University of Chicago Press, 2024) is a history of Western thinking about food, eating, knowledge, and ourselves. In modern thought, eating is about w ... Show More

This episode, we've got the exclusive on the preliminary results of the world's largest personalized nutrition experiment. Genetic epidemiologist Tim Spector launched the study, called PREDICT, to answer a simple but important question: do we each respond to different foods diffe ... Show More

What we eat, who we are, and the relationship between the two. Eating and Being: A History of Ideas about Our Food and Ourselves (University of Chicago Press, 2024) is a history of Western thinking about food, eating, knowledge, and ourselves. In modern thought, eating is about w ... Show More