Is there really a difference between cheap and expensive vodkas? We go on a mission to learn how super premium vodka is made and marketed. Then we make our own, to see how it measures up.
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A married couple calls in for advice about the ethics of free ice cream samples, and Cooks Illustrated's Dan Souza reveals the artisanal ice cream industry's biggest secret.
Two friends call in for help settling a long-running feud, and Kenji Lopez-Alt explains the science of burgers taken to go.
A neuroscientist calls in to debate the geometry of pizza, and food science guru Kenji Lopez-Alt explains how woodworking can help us make a better bagel and cream cheese.
Psychologist Charles Spence says "taste" is influenced by many different factors -- from the background music in a restaurant to your own DNA and even the shape of your spoon.
A wife who objects to her husband's embarrassing food hacks calls in for advice, and food science guru Kenji Lopez-Alt explains the science of tomato storage.