18:01
Wine Science: Deconstructing ‘Terroir’ in the Lab
Chemist Gavin Sacks says talk of terroir may often be simply a clever marketing ploy.
6:10
Out of the Bottle: Tricks of the Trade
Popular wine jargon such as “breathing,” “corked,” and “wine tears” gets translated into chemistry you can understand.
What Is Kraut-chi?
A fermentation experimentalist describes his hybrid sauerkraut-kimchi dish, and offers a few fermentation tips.
Out Of The Bottle: Tricks Of The Trade
Gavin Sacks of Cornell University translates popular wine jargon such as ‘breathing,’ ‘corked,’ and ‘wine tears’ into chemistry you can understand.
6:35
Out of the Bottle: Wine Flavor
A researcher from Cornell details the chemical composition of wine’s diverse flavor profiles.
Out of the Bottle: Wine Flavor
A researcher from Cornell details the chemical composition of wine’s diverse flavor profiles.
22:47
Eating ‘Wilder’ Foods for a Healthier Diet
Author Jo Robinson digs up tips on how to get the most nutrition out of our fruits and vegetables.
All About Apples: Some History, a Recipe, and Recommendations
An excerpt from “Eating on the Wild Side,” complete with apple crisp recipe.
Mapping Microbes in California Wine Country
Wine grapes have distinctive microbial patterns based on growing conditions, environmental features, and the fruit itself.
19:46
How To Avoid ‘Food Failures’ This Thanksgiving
Jeff Potter, author of “Cooking for Geeks,” dishes up a few cooking hacks for Turkey Day.