15:57
Not All Cooking Oils Are Created Equal
Ever wondered which cooking oil is healthiest? Tom Brenna, a professor of human nutrition at Cornell University, helps us get to the fat of the matter.
28:11
‘Beer Can Chicken’ Myths and BBQ Science Tips
Meathead Goldwyn busts ‘beer can chicken’ myths and shares science secrets for a successful backyard barbecue.
12:10
‘Thrifty’ Metabolisms, Bad News Bees, and a Pricey Jar of Peanut Butter
Virginia Hughes of BuzzFeed News joins us for a roundup of her top science stories of the week.
17:10
Tales From ‘Big Pig’
Barry Estabrook’s latest book, “Pig Tales,” is a journey through the good, the bad and the ugly of hog farming.
From Feed Lot to Pasture: The State of U.S. Pork
An excerpt from “Pig Tales: An Omnivore’s Quest for Sustainable Meat.”
12:17
3D-Printed Coffee Cups Help Liquids Defy Gravity
The cups work using capillary action: Simply press your lips to the rim, and you get a sip, whether you want one or not.
16:40
Cracking the Egg
There’s a better way to make hard-boiled eggs—and it doesn’t involve boiling.
The 1-2-3s of Hard-Cooked Eggs
Cooking geek Jeff Potter cracks the code on easy-to-peel, hard-cooked eggs.
Easy Hard Eggs
Jeff Potter, author of “Cooking for Geeks,” explains how steaming eggs, even massive ostrich eggs, makes them easier to peel.
6:45
Food Failures: Crafting Pie Crust
The science behind baking the perfect pie crust.