This week, we’re exploring the everyday experiments that take place in our very own kitchens. Desiree Schell speaks to Guy Crosby, Science Editor for America’s Test Kitchen, about his book “The Science of Good Cooking.” And geneticist and science writer Torah Kachur returns to the show, to take a scientifically informed look at the future of food.

#232 Food Science

Science for the People is a long-format interview podcast that explores the connections between science, popular culture, history, and public policy, to help listeners understand the evidence and arguments behind what's in the news and on the shelves. Our hosts sit down with science researchers, writers, authors, journalists, and experts to discuss science from the past, the science that affects our lives today, and how science might change our future.

Share #232 Food Science

Sign up to save your podcasts

#232 Food Science

#232 Food Science