Food

The Joy Of Ice Cream’s Texture

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The Joy Of Ice Cream’s Texture

7/16/21 by NPR

Web player: https://podcastaddict.com/episode/125825300
Episode: https://play.podtrac.com/npr-510351/edge1.pod.npr.org/anon.npr-mp3/npr/dailyscience/2021/07/20210715_dailyscience_sci_pod_-_science_of_ice_cream_-_final.mp3

July is National Ice Cream Month — and Sunday, July 18 is National Ice Cream Day (in the US)! Flavors range from the classics — vanilla and chocolate — to the adventurous — jalapeño and cicada. But for some people, including ice cream scientist Dr. Maya Warren, flavor is only one part of the ice cream allure. So in today’s episode, Emily Kwong talks with Short Wave producer Thomas Lu about some of the processes that create the texture of ice cream, and how that texture plays into our enjoyment of the tasty treat.

How Ketchup Works

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Selects: How Ketchup Works

7/17/21 by iHeartRadio

Web player: https://podcastaddict.com/episode/125880519
Episode: https://www.podtrac.com/pts/redirect.mp3/pdst.fm/e/chtbl.com/track/5899E/traffic.megaphone.fm/HSW3891395995.mp3

Little-known fact: Ketchup, possibly the most all-American of condiments, evolved from fermented fish sauce people in Southeast Asia have been making for more than a thousand years.

Stick a fork into it 🍴

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Stick a fork into it 🍴

Yesterday I left my fork at home by accident. I had to dig through my desk for a dinky plastic fork I had previously saved. I really don’t like eating using my reused plastic forks anymore except maybe at camp as I don’t like washing dishes there.

study

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Plant-based meat not nutritionally the same as real meat: study

Plant-based meat alternatives may look and cook like real meat, but scientists say that the nutritional components may not be the same.

Researchers at Duke University compared 36 food samples — 18 of widely known plant-based meat alternatives to 18 grass-fed ground beef options from a ranch in Idaho. For each sample, they measured the number of metabolites, small molecules that make up the nutrients in foods.

The study, published in the journal Scientific Reports, discovered the beef contained 22 metabolites that the plant-based substitutes did not have. The plant-based meat, meanwhile, contained 31 metabolites that meat did not include. Researchers found the largest disparities were in vitamins, amino acids and types of saturated and unsaturated fatty acids found in both food products among other variables.

Yep, We Made Up Vegetables

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Yep, We Made Up Vegetables

6/11/21 by NPR

Web player: https://podcastaddict.com/episode/124280192
Episode: https://play.podtrac.com/npr-510351/edge1.pod.npr.org/anon.npr-mp3/npr/dailyscience/2021/06/20210610_dailyscience_sci_pod_-_vegetables_are_a_lie_-_final.mp3?awCollectionId=510351&awEpisodeId=1005140704&orgId=1&topicId=1007&d=758&p=510351&story=1005140704&t=podcast&e=1005140704&size=12134236&ft=pod&f=510351

After hearing a vicious rumor on the internet that vegetables aren’t real, Maddie goes looking for answers. Turns out, vegetables are a mere culinary construct. Still healthful and delicious, but a kinda mythic category of food. With the help of Harvard botanist Molly Edwards, Maddie and Emily break down our favorite foods from broccoli to zucchini.

Delicious plant fleshy ovaries and organs. And did you know broccoli, collard greens and brussel sprouts come from the same plant?