How Do Pickles Work?

<p>The U.S. Navy has been training bottlenose dolphins for operations like detecting undersea mines and guarding vessels since the 1960s. Learn about the Marine Mammal Program in this episode of BrainStuff, based on this article: https://animals.howstuffworks.com/mammals/dolphin- ... Show More

<p>Our skin is our first line of defense as we move through the world, providing both a physical barrier and an immune barrier against microbes and other dangers that could make us sick. Learn how the skin barrier works in this episode of BrainStuff.</p><p>See <a href="https://om ... Show More

<p>In downtown Los Angeles, the 50-block neighborhood called Skid Row is home to thousands of low-income people who live in tents, run-down hotels, and other temporary shelters on a permanent basis. Learn how Skid Row came about (and has persisted) in such a wealthy place in this ... Show More

<p>Alex Schmidt and Katie Goldin explore why pickles are secretly incredibly fascinating. Special guest: Elliott Kalan.</p><p>Visit <a href="http://sifpod.fun/" target="_blank">http://sifpod.fun/</a> for research sources, handy links, and this week's bonus episode.</p><p>Hang out ... Show More

Our story tonight is called Pickle Season, and it’s a story about a day spent in the kitchen at the Inn, as batch after batch of pickles are made and canned. It’s also about the old farmhouse sink, aprons strings and dill flowers, jars on the pantry shelves, tomato sandwiches and ... 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

<h2>This episode is sponsored by:</h2> <ul> <li><a href="https://www.kolide.com/macstoriesunwind">Kolide</a> – It ensures that if a device isn't secure it can't access your apps.  It's Device Trust for Okta. Watch the demo today!</li> </ul> <h2>Links and Show Notes</h2> <h3>MacSt ... Show More

Meanwhile... A cute baby raccoon was rescued from bad weather in Massachusetts, the hottest new food flavor is dill pickle, and a restaurant on Long Island pardoned a lobster named Lorenzo and set him free. To learn more about listener data and our privacy practices visit: https: ... Show More

<p>What began as an adventure in a cucumber salad, quickly turns into trying to escape from inside Gigi’s body. How are they going to get out?</p><p> </p> Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a><p ... Show More

For eons, salt has been crucial to human health, culture, and diet. On this episode of The Evidence, we explore the strange science of salt taste – why it can be sweet, salty, or even a flavour enhancer. We look at how salt keeps our bodies running, and what happens if we have to ... Show More

<p>In this bonus game edition of 'Chemistry For Your Life', host Melissa, co-host Jam, and guest Claire embark on an entertaining journey of debunking or verifying popular 'fun facts' submitted by their listeners. The game, titled 'Fun Fact or Fake Factoid', involves dissecting q ... Show More

Recent research — and one surprising season of The Biggest Loser — has scientists wondering whether some of the most basic things they know about metabolism are wrong. Guest: Julia Belluz, author of Food Intelligence For show transcripts, go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠vox.com/unxtranscripts ... Show More

<p>Melissa and Jam tackle a range of fascinating chemistry questions from their audience in this episode of 'Chemistry For Your Life'. They discuss why glass is transparent, how some foods make our mouth feel hot or cold, and the science behind decaffeinating coffee. Along the wa ... Show More