Tune in for the recommendations, stay for the suction cup knife sharpener and mandolin hate.

This week we take a break from the science for a more relaxed episode on our favorite and least favorite kitchen gadgets. How do they stack up against your favorites? Email us with your thoughts!

After a short break (sorry, real-life jobs called) we are back with chocolate to make it up to you! We'll take you through the MANYYYY steps it takes to go from alien cacao plant to even that small snack size you snuck out of your child's trick-or-treating bag. Want to know why some chocolate is heavenly melt-in-your-mouth delicious and others are well...meh? We've got you. Listen in for those, how you could make your own at home, and even more ear candy.

Broccoli gets a bad rap...we're here to (hopefully) change your mind. Listen in to find out which method of cooking brings out both anti-cancer compounds in the green veggie. We also walk through how to pick the best broccoli bunch at the store and new recipes you might want to try.

As always, pour yourself a glass and kick back.

We're drinking wine and "jamming" out to cool food science facts this episode. Ever wonder what the difference is between all those jars of jam on the PB&J grocery aisle? Want to know how to make your own jam? Another thing for the instant pot you say?!?! Or not.

How about what Botox and jam have in common? Kick back and relax as we take you through this episode on the science behind Jams and Jellies...and preserves...and marmalades...and...others.

What makes bubbles around food when you deep fry it? Which oil is best to get a crispy crust without sounding all the smoke detectors in your house? What does freezing do to fried foods? The answers may surprise you!

Find out on this week's episode of Are They Drunk in There. Christina and Emily talk about the secrets to the best fried food.

Welcome to Season 2 of Are They Drunk in There! The podcast for people who like learning about food.

In this episode we discuss why you should dent your burgers and where, when to season them (it's later than you think!), the cooking and crisping of flat vs thick burgers, and more!

**Note there's a cutoff at the end sooner than planned, but all the good info is here. We're upgrading the audio, we promise, it's just taking a while for the equipment. There are lots of choices :) **

Thanks for your support! Email us at [email protected] with any suggestions or feedback!

Christina and Emily get tipsy and tackle everyone's favorite fungus...MUSHROOMS! (not literally)

You may be surprised how they grow or what parts we actually eat. Ever wonder what the lines under the top are from? Ever heard the umami flavor and/or wondered why its associated with mushrooms? We've got your answers!

This is our last episode for the season so thanks for tuning in, and we'll be back in August. Have a drink on us bit not on us!

All of the cookie knowledge we could possibly learn is too large for one episode, so this week we run through the basics and talk a bit about chocolate chip (and oatmeal raisin because we can't help ourselves).

Are your cookies too flat, too round, too burnt, too blue? Just kidding about that last one, but we'll fill you in on why the rest might be happening and how to fix it!

We dive into how different sugars - white vs brown and particle size - affect your bakes, and we'll explain how to up your vanilla game without spending an arm and a leg at the store. Thanks to all our subscribers!

Join us this week as we walk through some of the weird things on your food labels. What ingredients are perfectly fine and what should you maybe stay away from? We give you all the details.

Plus! Listen to us attempt to describe what "mouth feel" is in food science and learn why we're against taking vitamin C when you're sick!

As always, pour yourself a glass and join us on this food journey

Looking to get more protein in your diet? How much do you need? What happens if you eat a lot? We do the math for you this week.

We also talk about foods you may not have thought carry protein and compare/contrast it to a classic protein source, beef. Can you guess which cheese has a close amount of protein to beef?!?! What are the tradeoffs between plant-based protein and animal-based? Can you have a 1/4 cup of nuts as your full daily protein intake? Also...what makes quinoa bitter? Listen in for all the info!

Follow us on Facebook and Instagram (@Aretheydrunkinthere) for more food updates between our Thursday posts!