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Dec. 31, 2010

Don't Cork That Champagne

Chemist Richard Zare and food writer Harold McGee discuss the best way to store leftover Champagne.

champagne new years food

Sep. 12, 2008

The Evolution of Beer

In this segment, we'll talk with one of the authors of a new scientific study about genetics and beer, and about the genes behind lager beer styles such as Pilsners, Märzen, Dortmunders, and Bocks. Cheers!

beer, lager, genetics, yeast, evolution

Dec. 03, 2010

The Science of Beer and Brewing

Yeast, hops, grain, water, biology, chemistry, and physics, all go into making a great glass of beer.

beer, brewing, fermentation

Aug. 14, 2009

The Cheese Chronicles

Author and cheese expert Liz Thorpe explains the science of cheesemaking.

cheese agriculture farm food chemistry

Nov. 28, 2008

Psychology of Food and Eating

It's officially the holiday season, time for turkey, mashed potatoes, and a few more inches on our waistlines. In this segment, we'll take a look at how mood, memories and even smell influence what we put on our plates--and into our mouths.

food, eating, nutrition, psychology

AVAILABLE IN ITUNES

Michael Pollan Talks Plants and Food

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FEATURED PLAYLIST

Cephalopod Spectacular

BOOKS BY OUR GUESTS

Mystery Box

Teaching Ancient Nautilus New Tricks

\tWith its heavy outer shell, weak vision, and primitive brain, the nautilus lacks much of the excitement of the more flashy and cunning cephalopods. Yet a series of experiments by evolutionary biologists Dr. Jennifer Basil and Robyn Crook involving fish juice, blue lights, and mazes dispels the notion that this ancient species is incapable of basic learning and throws into question the origins of cephalopods' intellectual prowess.

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