Science of Grilling
Guests: David Joachim and Andrew Schloss, Chefs and Co-authors of “Mastering the Grill,” “Fire It Up,” and “The Science of Good Food”
We’re in peak grilling season. Seventy-five percent of US households have a grill or smoker according to the national Hearth, Patio and Barbecue Association – yes, grill makers have their own professional organization. We take our barbecues very seriously here in America. Food just tastes better when it’s cooked over a flame. There’s a whole science behind why that is – and how to do it well.
Power of Fasting
Guests: Marc Hellerstein, PhD, Professor of Nutritional Sciences and Toxicology at the University of California, Berkeley, Co-founder and Chairman of the Scientific and Clinical Advisory Boards at KineMed; Eric Huntsman, PhD, Professor of Ancient Scripture and Coordinator of Ancient Near Eastern Studies at BYU
We’re in the middle of the Muslim holy month of Ramadan: all month, Muslims abstain from food and drink from sun up to