Serving Up Science

Burger Brawl: Plant Protein Vs Meat

Culinary experts, biologists and biotech innovators have done the impossible; by tinkering with ingredients and the genetics of plants they’ve created an alternative meat, relatively indistinguishable from beef. But we’re testing the taste with a panel of protein loving athletes to find out if it plant based burgers could pass as the real deal.

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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

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.

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!

Serving Up Science

100% Dark Chocolate: Bitter or Best Ever?

Explore the science of dark chocolate from percentages, health benefits, taste and texture

Serving Up Science

UMAMI: The Fifth Taste

The history behind this complex flavor and making the ultimate umami pizza

Serving Up Science

Making the Ultimate (Stinky) Cheese Board

The science behind the stink and creating the ultimate cheese board

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

Serving Up Science

How Does Pickling Work?

What is it about that salty, briny process that makes foods taste so strangely good?

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