Ever cook a steak and wonder, 'why do I need to let the meat rest?' There’s a reason professional chefs recommend that you wait between cooking meat and serving. Sheril reveals the science behind this important step that should not be overlooked if you hope to serve the juiciest steaks, chops and roasts.
Pickling! It's that salty, briny process that makes foods taste so strangely good. The pickle garnishes our favorite foods, from burgers & hotdogs to turkey sandwiches. But it’s not only an American classic -- it has roots dating back hundreds of years and has traveled the world. From WKAR at Michigan State University, produced in cooperation with Food@MSU.
Salmon is an excellent healthy dinner option for our bodies and brains. It’s low in mercury and loaded with fatty acids. But when you're shopping the seafood section, which do choose: wild or farmed? Sheril pits wild vs. farmed salmon in the ultimate taste test, while you learn the the pros and cons of each. From WKAR at Michigan State University, produced in cooperation with Food@MSU.
Have you ever noticed certain cheeses smell really bad? From a strictly chemical perspective there are similarities between the strains of bacteria behind some cheeses and body odor. So let's explore the bacteria behind the phenomenon of stinky cheese. And, make the ultimate cheese board with world-renowned cheese professional Tessie Ives-WIlson. You get a two-fer!
Grape juice, walnuts, parmesan cheese, mushrooms, and anchovies all have one thing in common. It’s known as our 5th taste: umami! Associated with a savory or seared meat flavor, it’s hard to pinpoint the exact sensation. Learn the history behind this complex flavor while learning how to make the ultimate umami pizza. From WKAR at Michigan State University, produced in cooperation with Food@MSU.
There’s nothing quite like chocolate. It’s delicious, soothing, sensuous and has had a hold on us for thousands of years. Dark chocolate can even lower blood pressure and bad cholesterol. We’ll explore the science of dark chocolate with an expert chocolatier and find out why the percentage of cocoa is so important in terms of quality, taste, nutrition and health!
Ever wondered how beer foam foams? Often referred to as the “head” or “collar,” beer foam is a collection of frothy bubbles carbonating the top layer of freshly poured beer. The bubbles are carbon dioxide gas, which is created as a byproduct of fermentation - the process by which we get alcohol. So grab a cold- as we join a local brewer in exploring the science of beer foam!
When you think of space food, what comes to mind? Probably dried ice cream, jell-o, and food in a tube. But today's advances in cosmonaut cuisine include everything from mashed potatoes to chocolate pudding. And it turns out space impacts your body, so it’s not just the food variety that astronauts need, but nutrient dense meals high in iron and vitamin D.
Tannins are found in nature, but did you know they also give your wine that dry astringent aftertaste? But they are not just in your wine they are found in fruits like blueberries, grapes, and persimmons; they are also found in everything from chocolate to coffee to walnuts. So let’s explore the science of tannins and the role they play in your glass of vino.
Culinary experts, biologists and biotech innovators have done the impossible; by tinkering with ingredients and the genetics of plants they’ve created an alternative meat, relatively indistinguishable from beef. But we’re testing the taste with a panel of protein loving athletes to find out if it plant based burgers could pass as the real deal.
Why are we drawn to fatty, sugary, and salty snacks and drinks? We’re putting junk food under the microscope to explore the science behind our affinity for processed foods that pack a lot of calories and have little nutritional value. When we eat foods that contain lots of fat and sugar, it's the natural chemical dopamine that gives us a rush of elation and desire for more.
Think your truffle popcorn has real truffle? Think again. Many products bearing a truffle label typically get their taste and aroma from a truffle flavored oil -- not the real thing! As Sheril makes a truffle gouda omelette, she is joined in the kitchen by mycologist Greg Bonito, who shares some of the science behind the rare and desirable fungi that is the truffle.
Not all cooking oils are created equal. With so many options available -- from coconut, to vegetable, to olive oil, and more -- what’s a home chef to do? Sheril explores characterists of cooking oils and offers solutions to this cooking conundrum. When it comes to what we do in the kitchen, selecting the right oil is about temperature, taste, and impact on health.
An estimated 2.25 billion cups of coffee are enjoyed worldwide per day. What does caffeine do to our bodies that makes us perk up and give us a mood boost? More than you might realize! Discover the chemistry of caffeine and why it’s the world’s most consumed psychoactive substance. Sheril is joined in the kitchen by David Lowry, evolutionary plant biologist and self-proclaimed coffee addict.
Would you eat steak grown in a test tube? A chicken from a petri dish? It's not science fiction. It’s the next generation of meat, grown in a lab from the cells of animals. Scientists are concerned that climate conditions will make food production uncertain. Cultivated meat may offer an alternative to traditionally raised meat, while being more sustainable than current agricultural practices.
Decode the diverse world of egg labels. From conventional to cage-free, free-range, organic, and pasture-raised choices, delve into the nuances of ... eggs! Sheril uncovers the impact of living conditions on chicken welfare and if this impacts egg nutrition.
Embark on a tasty journey with Chef Junior Merino as he reveals the secrets of preparing edible insects. Explore the history of insect consumption and a world of sustainable, protein-packed cuisine. Chef Junior shares expert cooking techniques and showcases his favorite insect-based dishes to tantalize your taste buds. Get set for a culinary adventure like no other!
Get ready to reevaluate everything you thought you knew about sugar and hyperactivity. From birthday parties to school celebrations, we've all heard the warnings about sugar and hyperactivity in kids. But what if we told you that science has a different story to tell?
Explore soil's crucial role in our food system as Sheril uncovers the diversity of soil types, the microorganisms vital for its health, and its contributions to processes like nutrient cycling and climate regulation. Understand the impacts of soil degradation on food security and discover ways to promote healthy soil conditions.
Did you know these dates might be tricking you into unnecessary food waste? Discover the impact of confusing labels on your wallet and the environment. Unearth the secrets behind "sell by," "best by," and "use by" dates. Beware, these dates might mislead you into unnecessary food waste. Let's demystify food expiration dates for a sustainable kitchen!
