A Recipe for the Forager in You: Braised Beef, Dandelion Leaves, and Clear Noodles
A recipe from Tama Matsuoka Wong, using foraged ingredients.
12:12
The Sticky Science Behind Maple Syrup
Plant physiologist Abby van den Berg traces how maple sap flows through trees and onto your plate.
21:40
How a Warming Planet Will Change What’s on Your Plate
Climate change has already cut yields of wheat and corn, taking a bite out of gains achieved by better farming technology.
Suckers for Sap
By vacuum-sucking sap directly from the cut tops of juvenile maple trees, the researchers may revolutionize the maple syrup industry.
17:17
Busting Bad Bacteria With Their Viral Enemies
Phages added to packaged beef or spinach could cut down on E. coli bacteria outbreaks.
Yogurt, Breakfast of Champions?
Research suggests that yogurt containing active bacterial cultures could have multiple health benefits.
22:26
Food Failures: Knead-to-Know Science Behind Bread
America’s Test Kitchen editorial director Jack Bishop talks about the science behind a perfect loaf.
8:22
Out of the Bottle: Wine Psychology
How do our expectations, environment, and social cues trick us into believing our wine tastes better or worse?
Out Of The Bottle: Wine Psychology
How do expectations, environment, and social cues fool us into believing that our wine tastes better or worse than it is?
22:42
Food Failures: How to Spoil Your Food (And Eat It, Too)
Fermentation guru Sandor Katz solves your pickling problems.