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Serving Up Science is hosted by history buff, science writer and foodie Sheril Kirshenbaum, who will give you science-backed tips to make your favorite foods even better. Farmed or Wild? Why does cheese stink? Why should meat rest? Explore these questions and more.

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Episode
10:39
Serving Up Science

Burger Brawl: Plant Protein Vs Meat

We’re challenging some serious carnivores in the ultimate burger brawl.
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Episode
4:31
Serving Up Science

Wine Time: Taste of Tannins!

Tannins are found in nature, but did you know they also give your wine that dry aftertaste
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Episode
5:48
Serving Up Science

Space Food: The Final Frontier!

Modern space diets have a come along way from food in a tube and dried ice cream.
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Episode
6:44
Serving Up Science

Why Beer Foam is Amazing (and Underrated)

Explore the science of beer foam! And for those skeptics, this is totally legit chemistry!
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Episode
7:30
Serving Up Science

100% Dark Chocolate: Bitter or Best Ever?

Explore the science of dark chocolate from percentages, health benefits, taste and texture
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Episode
7:01
Serving Up Science

UMAMI: The Fifth Taste

The history behind this complex flavor and making the ultimate umami pizza
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Episode
5:45
Serving Up Science

Making the Ultimate (Stinky) Cheese Board

The science behind the stink and creating the ultimate cheese board
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Episode
7:07
Serving Up Science

Wild Salmon or Farmed Salmon? Which is the Best Choice?

Sheril explores pros and cons of wild vs farmed for an excellent healthy dinner option
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Episode
5:17
Serving Up Science

How Does Pickling Work?

What is it about that salty, briny process that makes foods taste so strangely good?
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Episode
5:21
Serving Up Science

Should You Let Meat Rest?

Why let meat rest between cooking and serving? It’s an important step for a juicy steak
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COVID-19's Impact on Climate

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Reindeer Face Starvation

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