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The Guardian's Science Weekly

theguardian.com

Science & Medicine

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Science & Medicine 41

The award winning Science Weekly is the best place to learn about the big discoveries and debates in biology, chemistry, physics, and sometimes even maths. From the Guardian science desk  Ian Sample, Hannah Devlin &  Nicola Davis meet the great thinkers and doers in science and technology. Science has never sounded so good! We'd love to hear what you think, so get in touch via @guardianaudio or [email protected]

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The science of food and drink - podcast

November 3rd, 2014

Episode 140 of 306 episodes

Food author Harold McGee reveals the chemistry of cooking and what is it like to work with Heston Bluementhal. And finally we find out why James Bond prefers his Martini shaken, not stirred

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