Serving Up Science

New Video Episodes at Noon every other Monday Feb. 10-Mar. 30

The series all about food: where it comes from and how it impacts our health and our planet. History buff, foodie and science writer Sheril Kirshenbaum serves up a side of science and history, explores the reasons behind the recipe, and offers some tasty tips on your favorite foods.

at PBS Zest onYouTube and in the PBS App!
New episodes every other Monday at noon 2/10/2020-3/30/2020

Produced in cooperation with Food @ MSU.

VIDEO: Tannins | Serving Up Science

Mar 23, 2020
WKAR

Watch as we dive into tannins with Serving Up Science host Sheril Kirshenbaum

Watch it here now and in the PBS App

VIDEO : Space Food | Serving Up Science

Mar 17, 2020
WKAR

Watch as we go into outer space with Serving Up Science host Sheril Kirshenbaum. 

Watch it here now and in the PBS App

VIDEO: Beer Foam | Serving Up Science

Mar 2, 2020

Find out the science behind beer foam with host Sheril Kirshenbaum. 

Watch it here now and in the PBS App

Explore the science of dark chocolate from percentages, health benefits, taste and texture. 

Watch it here now and in the PBS app

Bag of Chips
Pixabay Creative Commons

Whenever you’re stressed at work or school, do you ever catch yourself reaching for a bag of chips or candy? Or are you ever so lost in your work that you don’t realize you’re snacking? On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR’s Karel Vega discuss stress eating with student reporter Amanda Barberena.


VIDEO: Umami | Serving Up Science

Nov 11, 2019

Grape juice, walnuts, parmesan cheese, mushrooms, and anchovies all have one thing in common. It’s known as our 5th taste: umami!  

Watch it here now and in the PBS App

VIDEO: Stinky Cheese | Serving Up Science

Oct 28, 2019
Courtesy / WKAR-MSU

Have you ever noticed certain cheeses smell really bad? Food scientist Sheril Kirshenbaum is here to explain all of the smells! 

Watch it here now and in the PBS App

Jack-o'-Lanterns
Amanda Barberena/Karel Vega

Candy, scary movies and costumes all signify that Halloween is approaching, but one important characteristic is missing: jack-o’-lanterns. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR’s Karel Vega discuss the dawn of the jack-o’-lantern with the help of student reporter Amanda Barberena.


Courtesy / WKAR-MSU

When you're shopping in the seafood section, which do you choose? Do you go with wild? Or farmed? It’s a difficult choice.

Watch it here now and in the PBS App

Members of the Poison Squad
The U.S. Food and Drug Administration/flickr/Public Domain

When you go to the store and pick up a gallon of milk, you're probably not worried about it being filled with formaldehyde, thanks to the FDA. However, it took some brave men to risk their health to bring food safety issues to light. On this episode of Serving Up Science, science writer Sheril Kirshenbaum and WKAR’s Karel Vega talk about the heroic act of the Poison Squad.


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