Seltzer is exploding. But with a drink that doesn't have much flavor to begin with, how can you tell which one is best? We investigate, and nerd out on the science of carbonation.
A husband irked by his wife's loud chewing noises calls in for advice, and Cooks Illustrated's Dan Souza tells us how science can help get ketchup out of the bottle.
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.
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