Food

Serving Up Science

Serving Up Science is hosted by history buff, science writer and foodie Sheril Kirshenbaum, who will give you science-backed tips to make your favorite foods even better. Farmed or Wild? Why does cheese stink? Why should meat rest? Explore these questions and more.

Gas vs Induction Stoves : The Heated Debate

6m 45s

Gas stoves have ruled kitchens for decades, but they come with hidden risks: indoor pollution, methane leaks, and even increased asthma risk for kids. Enter induction stoves—the game-changing cooktop that’s faster, cleaner, and more precise. Using electromagnetic technology, induction heats your food with 90% energy efficiency—no flames, no fumes, just pure cooking power.

Episodes

  • Gas vs Induction Stoves : The Heated Debate: asset-mezzanine-16x9

    Gas vs Induction Stoves : The Heated Debate

    S5 E502 - 6m 45s

    Gas stoves have ruled kitchens for decades, but they come with hidden risks: indoor pollution, methane leaks, and even increased asthma risk for kids. Enter induction stoves—the game-changing cooktop that’s faster, cleaner, and more precise. Using electromagnetic technology, induction heats your food with 90% energy efficiency—no flames, no fumes, just pure cooking power.

  • Why Does Water Taste Different?: asset-mezzanine-16x9

    Why Does Water Taste Different?

    S5 E501 - 5m 42s

    Bottled, tap, or purified—does all water taste the same? Think again! 🌊 Every sip tells a story, shaped by minerals, seasonal changes, and even the pipes it travels through. Did you know calcium makes water taste milky, or that algal blooms can give it a muddy scent? From salty hints to chalky textures, water's unique flavor depends on its incredible journey.

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