Serving Up Science

Ever cook a steak and wonder, 'why do I need to let the meat rest?' There’s a reason professional chefs recommend that you wait between cooking meat and serving. Sheril reveals the science behind this important step that should not be overlooked if you hope to serve the juiciest steaks, chops and roasts.

Pickling! It's that salty, briny process that makes foods taste so strangely good. The pickle garnishes our favorite foods, from burgers & hotdogs to turkey sandwiches. But it’s not only an American classic -- it has roots dating back hundreds of years and has traveled the world. From WKAR at Michigan State University, produced in cooperation with Food@MSU.

Salmon is an excellent healthy dinner option for our bodies and brains. It’s low in mercury and loaded with fatty acids. But when you're shopping the seafood section, which do choose: wild or farmed? Sheril pits wild vs. farmed salmon in the ultimate taste test, while you learn the the pros and cons of each. From WKAR at Michigan State University, produced in cooperation with Food@MSU.

Have you ever noticed certain cheeses smell really bad? From a strictly chemical perspective there are similarities between the strains of bacteria behind some cheeses and body odor. So let's explore the bacteria behind the phenomenon of stinky cheese. And, make the ultimate cheese board with world-renowned cheese professional Tessie Ives-WIlson. You get a two-fer!

Grape juice, walnuts, parmesan cheese, mushrooms, and anchovies all have one thing in common. It’s known as our 5th taste: umami! Associated with a savory or seared meat flavor, it’s hard to pinpoint the exact sensation. Learn the history behind this complex flavor while learning how to make the ultimate umami pizza. From WKAR at Michigan State University, produced in cooperation with Food@MSU.