Food science guru Kenji Lopez-Alt shares the recipe for what he says is the absolute best way to cook a turkey. (We call this yoga position "downward facing bird.")
science
We explore the science of weed-infused foods with a pastry chef and Radiolab's Jad Abumrad. We’ll tell you how it tastes, how it makes us feel, and what happens when you eat too much of it.
We visit a legendary pizzeria with a famously long line, then talk to scientists to try to figure out whether waiting to eat makes our food taste better -- or worse.
We feast on Philly's most iconic foods, then bring samples to a scientist to find out what makes greasy treats like cheesesteak and scrapple so irresistible.
We explore the future of carnivorousness -- from meat grown in labs to veggie burgers that really bleed to the hybrid car of burgers.
Chef Charles Phan shows us the right way to eat Vietnamese pho. Then we take a deep dive into the science of soup slurping with a researcher who studies the mechanics of eating.