Are you a supertaster? You can find out at Serving Up Science's live show this weekend. Sheril and Karel will be at the Kellogg Center on Saturday, April 20 as the last show during the Michigan State University Science Festival this year.

Most people know the four main senses of taste: sweet, sour, bitter, and salty. But there’s also a fifth sense, which is more complex. Umami.

On this week's episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the repercussions of swill milk during the 1850's.

On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the impact of eating red meat on the human diet and the environment, in relation to the EAT-Lancet Commission report.

Finding information online is easy, but finding the correct information is a bit harder. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega talk about reputable sources, especially in regards to the recent E. Coli outbreak in romaine lettuce.

Are GMOs safe? What is the deal with organic food? On this week's episode of Serving Up Science, Science Writer Sheril Kirshenbaum and WKAR's Karel Vega interview Academy Award-Nominated Director Scott Hamilton Kennedy about his documentary Food Evolution .

Trying to eat healthy this year, but not sure where to start? On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR’s Karel Vega take a look at the Mediterranean diet.

On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss how useful and environmentally friendly meal kits are.

A turkey trot isn't just a run for families. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR's Karel Vega discuss the history of turkeys for Thanksgiving dinner.

On this edition of Current State - A Serving Up Science takeover: The MSU Fall 2018 Food Literacy and Engagement Poll shows what Americans understand and are concerned about regarding their food; Low carb diets seem like a good idea on the surface, but all nutrients are necessary in moderation; You may soon be faced with another decision when buying meat at the grocery store: farm-raised vs laboratory-grown.