Submit Your Question
Can you make better brownies by understanding their material properties? What does a heat transfer equation have to do with getting the center of a chocolate molten cake just the right consistency? If you have questions about the science of cooking, share them here by November 2, 2012 at noon. Or "like" the questions, and we’ll send the most popular ones to Professor Brenner.
David Pogue, popular technology reporter for The New York Times, is the new host of the critically acclaimed science magazine series, NOVA scienceNOW, beginning with the launch of Season Six in October 2012. Featuring four stories in each themed episode, the new season again tackles an array of thought-provoking topics.
"Can I Eat That?" - What are the secrets behind your favorite foods? Why are some treats — like chocolate chip cookies — delectable, while others — like cookies made with mealworms — disgusting?
You may think you understand what makes something sweet, salty or bitter, but David Pogue gets a taste of a much more complicated truth as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected and put under the microscope.
If scientists can uncover exactly what’s behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more — without packing on the pounds?
NOVA is on Facebook, and you can follow @novapbs on Twitter. Follow @Pogue on Twitter.
Watch Can I Eat That? Preview on PBS. See more from NOVA scienceNOW.
Watch Five Reasons to Eat Insects on PBS. See more from NOVA scienceNOW.
