It's a little late, but this week's delicious episode is on the science of food. Listen to hear about the science behind feeling full, how the snack industry fools your brain into eating more of their junk food, and how even the colour or your plate can affect how your food tastes. Plus, Matilda goes on a diet (about time), we have an interview with Dr Tim Peplow on the science behind the perfect pie, a chat with Peter Barham who wrote the science of cooking, and a whistlestop snapshot of GM foods from Catherine Ayres. Tuck in!
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