Serving Up Science is hosted by history buff, science writer and foodie Sheril Kirshenbaum, who will give you science-backed tips to make your favorite foods even better. Farmed or Wild? Why does cheese stink? Why should meat rest? Explore these questions and more.
Episodes
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Episode 1, Season 1<br> Should You Let Meat Rest?
Why let meat rest between cooking and serving? It’s an important step for a juicy steak5:21 -
Episode 2, Season 1<br> How Does Pickling Work?
What is it about that salty, briny process that makes foods taste so strangely good?5:17 -
Episode 3, Season 1<br> Wild Salmon or Farmed Salmon? Which is the Best Choice?
Sheril explores pros and cons of wild vs farmed for an excellent healthy dinner option7:07 -
Episode 4, Season 1<br> Making the Ultimate (Stinky) Cheese Board
The science behind the stink and creating the ultimate cheese board5:45 -
Episode 5, Season 1<br> UMAMI: The Fifth Taste
The history behind this complex flavor and making the ultimate umami pizza7:01 -
Episode 203, Season 2<br> Space Food: The Final Frontier!
Modern space diets have a come along way from food in a tube and dried ice cream.5:48 -
Episode 202, Season 2<br> Why Beer Foam is Amazing (and Underrated)
Explore the science of beer foam! And for those skeptics, this is totally legit chemistry!6:44 -
Episode 201, Season 2<br> 100% Dark Chocolate: Bitter or Best Ever?
Explore the science of dark chocolate from percentages, health benefits, taste and texture7:30 -
Episode 204, Season 2<br> Wine Time: Taste of Tannins!
Tannins are found in nature, but did you know they also give your wine that dry aftertaste4:31 -
Episode 205, Season 2<br> Burger Brawl: Plant Protein Vs Meat
We’re challenging some serious carnivores in the ultimate burger brawl.10:39