Baking can be hard. Measurements need to be exact and techniques perfected. But with the right tricks and by understanding the science of baking, you can become the envy of your friends with the perfect loafs and cakes. Part of our Food Science series, we spoke to Cristiana Solinas. She is the head of the National Bakery School at London South Bank University. She talks us through the science of how to make good sourdough, why your loaves are coming out too dry and busts the biggest science myths in daily baking.

This episode is brought to you in association with EIT Food https://www.eitfood.eu/

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This year quantum physics celebrates its 100th anniversary. And while we’ve made great progress in understanding its many intricacies and quirks, it’s likely that quantum behaviour will continue to fascinate and beguile scientists around the world for years to come.

In this episode we speak to Prof Jim Al-Khalili, a theoretical physicist based at the University of Surrey, author of several best-selling books and the long-time presenter of BBC Radio 4’s The Life Scientific.

He tells us about the many disagreements that have surrounded quantum theory over the past century, how the theory raises deep scientific and philosophical questions about the nature of reality itself, and why we still have so much to learn.

Watch the episode here.

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Whether it’s the crowning glory on the top of a pizza Margherita, layered between two pieces of bread in a sandwich laced with pickle, or simply enjoyed by itself at the end of a meal, many of us adore cheese. But how exactly is it made, what gives it its distinct flavour and how can we make so many different varieties?

In this episode, we speak to Bronwen Percival, a cheese buyer for Neal's Yard Dairy in London, co-founder of the website MicrobialFoods.org and author of the book Reinventing the Wheel.

She tells us about the process that leads to milk becoming cheese, why we shouldn’t be afraid of mould and why some cheeses melt so beautifully to give what pizza fans call ‘the pull’.

This episode is brought to you in association with EIT Food https://www.eitfood.eu/

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Be it the extravagant displays of peacocks fanning their tails, the beautiful, complex song of nightingales or the meticulous art installation-like structures built by bouwerbirds, the animal kingdom filled with a huge variety of fascinating mating rituals.

But more than being mere quirks of evolution, these behaviours play a significant role in driving the process itself.

In this episode, we catch up with science writer and best-selling author Matt Ridley to talk about his latest book, Birds, Sex and Beauty: The Extraordinary Implications of Darwin’s Strangest Idea.

He tells us about the runaway processes that have led to the development of these flamboyant displays and behaviours, why choosing a mate may well be a popularity contest, and why it’s so important to give birth to sexy sons.

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Chocolate has a reputation. It is sugary and bad for you. But in its purest form, it can be beneficial to your health. As part of our Food Science series, we spoke to Megan Povey, a physicist at the University of Leeds who specialises in food processing. They explain how chocolate is made, the benefits it can have on your health and what separates good and bad chocolate.

This episode is brought to you in association with EIT Food https://www.eitfood.eu/

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We all experience distressing or intrusive thoughts at some point in our lives but for around two to three per cent of us these can be incredibly difficult to ignore and can begin to have a significant debilitating effect on our lives. Clinically this is known as obsessive compulsive disorder or OCD – a condition that many of us will have heard of but few understand.

In this episode, we speak to Dr Marjan Biria, a psychologist and neuroscientist based at University College London.

She tells us about some common obsessions and compulsions experienced by those with OCD, why thoughts are not actions and why people who say they are ‘a little bit OCD’ because they like cleanliness or order are significantly misunderstanding the condition.

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Despite decades of international climate summits, the ongoing work of various campaign groups and open letters signed by some of the world’s most prominent scientists highlighting the crucial need for action, carbon emissions, biodiversity loss and sea level rises are still going up across the globe. So, what are we getting wrong?

In this episode, we speak to leading researcher and author Mike Berners-Lee about his latest book A Climate of Truth, Why We Need it and How to Get It.

He argues that truth and honesty are key if we are to avert what he refers to as the climate polycrisis. Facts and data need to be reported frankly and clearly, policymakers and business leaders need to be held to higher standards of honesty and when it comes down to it, we can all make a difference by educating ourselves, questioning the information we’re presented with and, ultimately, voting with our wallets.

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These days we’re bombarded with information and claims that purport to explain almost every conceivable aspect of our lives, be it down to the bold assertions made by policymakers, the confidence of anonymity afforded by social media or just our natural human inclination to be fooled by a well-spoken know-it-all. But exactly who are the people making these claims, how do they reach their conclusions, and really, can anyone ever actually be certain about anything?

In this episode, we catch up with the statistician, epidemiologist and author Adam Kucharski to take about his latest book Proof, The Uncertain Science of Uncertainty.

He tells us how Abraham Lincoln’s background as lawyer led him to study the nature of proof beyond reasonable doubt and how it helped him to win his presidency, how picking holes in previous logical thinking enabled Albert Einstein to discover some of his greatest theories, and what the COVID pandemic taught us all about the value of scientific rigour and evidence-based conclusions.

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The human brain is surely one of the most complex and fascinating creations in all of nature. It’s through them that we experience the world around us, develop knowledge and skills, and carry within us memories of events and experiences that occurred decades in the past, which we can later draw on to face new challenges.

But when it comes to understanding exactly what is going on between our ears, we’re only just starting to scratch the surface. Could artificial intelligence technology help us in this quest?

In this episode, we’re joined by Prof Andrew Saxe, a computational neuroscientist based at University College London.

He tells us about the work his lab is carrying out on modelling the function of our brains using artificial intelligence, what this research has already uncovered about how our brains learn and what we can look forward to discovering in the coming decade or so.

Andrew is a finalist for the Blavatnik Awards for Young Scientists.

https://blavatnikawards.org/news/items/finalists-announced-2025-uk-blavatnik-awards-young-scientists/

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From the dramatic caves that bring to mind the pirates and smugglers of yore to the rolling sand dunes many of us likely played in as children, our coastlines are home to all manner of fascinating features, forged over centuries by crashing waves and harsh, unforgiving weather. But far from simply being picturesque, these landmarks can teach us about our planet’s past and ultimately, its future.

In this episode, we speak to writer and author Matthew Yeomans about his latest book Seascape: Notes from a Changing Coastline.

He speaks to us about the observations he made of the many and varied effects of climate change while walking along the Welsh coastline, how the threat of coastal flooding is very real and how nature-based solutions may well be the most effective way of protecting our precious coastlines.

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