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.

We go on a mission to learn how super premium vodka is made and marketed. Then, we make our own.

In cooking and eating, sound is the forgotten sense. But you can tell whether you're cutting scallions correctly, or how good your chocolate is, by the sounds they make.

We explore the science of weed-infused foods with a pastry chef and Jad.