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Serving Up Science
Dare to Taste Bugs? Good for You, Great for the World.
Season 4
Episode 2
Embark on a tasty journey with Chef Junior Merino as he reveals the secrets of preparing edible insects. Explore the history of insect consumption and a world of sustainable, protein-packed cuisine. Chef Junior shares expert cooking techniques and showcases his favorite insect-based dishes to tantalize your taste buds. Get set for a culinary adventure like no other!
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Think your truffle popcorn has real truffle? Think again.
6:32
Why do we crave fatty, sugary, and salty snacks? We put junk food under the microscope
10:39
We’re challenging some serious carnivores in the ultimate burger brawl.
4:31
Tannins are found in nature, but did you know they also give your wine that dry aftertaste
5:48
Modern space diets have a come along way from food in a tube and dried ice cream.
6:44
Explore the science of beer foam! And for those skeptics, this is totally legit chemistry!
7:30
Explore the science of dark chocolate from percentages, health benefits, taste and texture
7:01
The history behind this complex flavor and making the ultimate umami pizza
5:45
The science behind the stink and creating the ultimate cheese board
7:07
Sheril explores pros and cons of wild vs farmed for an excellent healthy dinner option
5:17
What is it about that salty, briny process that makes foods taste so strangely good?
5:21
Why let meat rest between cooking and serving? It’s an important step for a juicy steak