Are They Drunk in There

Tune in for the recommendations, stay for the suction cup knife sharpener and mandolin hate. This week we take a break from the science for a more relaxed episode on our favorite and least favorite kitchen gadgets. How do they stack up against your favorites? Email us with your thoughts!

After a short break (sorry, real-life jobs called) we are back with chocolate to make it up to you! We'll take you through the MANYYYY steps it takes to go from alien cacao plant to even that small snack size you snuck out of your child's trick-or-treating bag. Want to know why some chocolate is heavenly melt-in-your-mouth delicious and others are well...meh? We've got you. Listen in for those, how you could make your own at home, and even more ear candy.

Broccoli gets a bad rap...we're here to (hopefully) change your mind. Listen in to find out which method of cooking brings out both anti-cancer compounds in the green veggie. We also walk through how to pick the best broccoli bunch at the store and new recipes you might want to try. As always, pour yourself a glass and kick back.

We're drinking wine and "jamming" out to cool food science facts this episode. Ever wonder what the difference is between all those jars of jam on the PB&J grocery aisle? Want to know how to make your own jam? Another thing for the instant pot you say?!?! Or not. How about what Botox and jam have in common? Kick back and relax as we take you through this episode on the science behind Jams and Jellies...and preserves...and marmalades...and...others.

What makes bubbles around food when you deep fry it? Which oil is best to get a crispy crust without sounding all the smoke detectors in your house? What does freezing do to fried foods? The answers may surprise you! Find out on this week's episode of Are They Drunk in There. Christina and Emily talk about the secrets to the best fried food.