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Series

Food & Drink

Why seared steak smells great, how conveyor-belt sushi does the math, drinking and cravings — the science and business of what we eat and drink.

8 pieces in this series — best read in order.

Start with part 1

  1. Mihoutao and Qiyiguo: One Fruit, Two Names

    The Chinese names for kiwifruit: seeds left Yichang for New Zealand in 1904, it was renamed in 1959, and the price gap comes from variety and brand, not name.

    No. 32Part 1 of 83 min
  2. Video

    The Maillard Reaction: Why Seared Food Smells So Good

    When sugar and protein bits get hot they "hold hands" and make hundreds of aromas and a golden color. Why boiling doesn't work, and four searing tips.

    No. 45Part 2 of 83 min
  3. Video

    What Does Drinking Really Do for Us?

    The fun of drinking is real, but it's a loan. Is a little good for you, what a red face means, why quitting is hard, and how to stop safely.

    No. 56Part 3 of 86 min
  4. Video

    Sushiro: The Plates That Count the Distance

    Why does sushi on a belt stay fresh? Every Sushiro plate carries a tiny chip that tracks how far it has travelled; after about 350 metres it comes off, and the same data tells the kitchen what to make.

    No. 68Part 4 of 84 min
  5. Video

    Why Do We Crave Unhealthy Food?

    Your body isn't after unhealthy food. It's hunting for energy-packed bites, an instinct that kept our ancestors alive when food was scarce.

    No. 85Part 5 of 86 min
  6. Video

    Why Do Skinny People Gain Weight When They Hit the Gym?

    Your body keeps score, muscle is a stove that never switches off, and stored sugar holds water: why training makes you eat more, and what the scale is showing.

    No. 86Part 6 of 86 min
  7. Video

    How Many Ways Do Humans Catch Fish?

    Endless names, but every fishing method on Earth fits into ten families: hooks, nets, traps and a few odd tricks.

    No. 106Part 7 of 85 min
  8. Video

    How to open a malatang shop from scratch

    Five gates: do the math, pick the spot, get permits, settle the flavor, keep it going. On a 25-yuan bowl, the owner keeps a yuan or two.

    No. 108Part 8 of 85 minReader question