ABOUT THIS EPISODE
Every chef has their own technique when it comes to cooking, roasting, broiling or grilling for the best flavor, but most agree on one important step – meat should rest after cooking and before slicing.
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United States
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OTHER EPISODES IN THIS PODCAST
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.
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.
WKAR's podcast "Serving Up Science" taught dozens of people about the science behind taste. It was the final signature event of Michigan State University's seventh annual Science Festival.
Disclaimer: The podcast and artwork embedded on this page are from WKAR Public Media, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.
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