We talk turkey cooking science with Kenji Lopez-Alt of Serious Eats and Thanksgiving for vegetarians with Slate's L.V. Anderson. Plus, how not to make dessert with Brooke Gladstone of On The Media.
science
We all know that folding pizza makes it easier to get the slice into your mouth. But why exactly? An age old mathematical theorem explains the phenomenon.
In the nerdiest Sporkful ever, I learn what listening to chocolate can tell you about it, how our brains play tricks on our tongues, and why charging more for wine can make it taste better.
Famed Oklahoma meteorologist Gary England evaluates weather-themed desserts based on the severity of their namesake weather systems and helps invent a new dessert. Plus how weather affects taste.
An interview with a microbiologist explores the scientific merits of the five second rule. And it turns out some foods will last way longer than five seconds.
NPR science correspondent and Radiolab co-host Robert Krulwich joins us for this landmark meeting of the minds. We cover scientific principles including force = mass x acceleration (as in "How do you construct a sandwich that will withstand the force of the bite, without having the mass of the sandwich accelerate out the back?") and the Pythagorean theorem as it