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://amzn.to/3jNcVrY).
Unlike other animals, we humans have gotten really good at ... Show More
Today
SYSK TRENDING - Why Perfectionism Isn’t Perfect
Being a perfectionist sounds like a good thing. You have high standards, pay attention to details, and want to do things right. What's wrong with that? As it turns out, quite a lot. Perfectionism can actually work against you, causing you to procrastinate, obsess over mistakes, a ... Show More
21m 24s
Oct 31
The Surprising Power of Notebooks & What Screens Are Really Doing to Us - SYSK Choice
Can someone's taste in music make them more attractive to you? Apparently, it can. The music people listen to can influence how we perceive their personalities, how compatible we think we might be, and even how romantically interested we are in them. So what does your playlist sa ... Show More
47m 42s
May 2025
Why the ‘big food’ industry is killing us – and how to fight back | Prof. Brian Elbel and Prof. Tim Spector
👀 Unwrap the truth 👉 Try the new ZOE app Why do we eat what we eat? It might feel like a personal choice, but hidden forces—industry tactics, government policies, and even cutting-edge food science—shape our decisions every day. In this episode, Professor Brian Elbel from NYU a ... Show More
1h 3m
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
Apr 2022
Ultra-Processed Foods: A Load of Baloney?
We hear over and over that ultra-processed food is bad for us. But is there actually something funky going on here — or is it just junk food? We dig into what these foods are doing to our bodies. You’ll hear from Dr. Kevin Hall, Prof. Carlos Monteiro, Dr. Cathrina Edwards, and Dr ... Show More
38m 33s
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