42 min listen
Gruyère, You Make Us Melt
FromSavor
ratings:
Length:
25 minutes
Released:
May 17, 2019
Format:
Podcast episode
Description
Gruyère’s excellent meltability is undisputed, but ownership of its name has been a matter of controversy. Anney and Lauren explore the contention behind gruyère, plus the science of how cheeses melt. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Released:
May 17, 2019
Format:
Podcast episode
Titles in the series (100)
The Troubled, Tasty Story of Fried Chicken: Physics makes fried chicken delicious, and human prejudice makes its connotations problematic. We delve into the history and science behind (specifically southern-American-style) fried chicken. by Savor