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Serving Up Science is hosted by history buff, science writer and foodie Sheril Kirshenbaum, who will give you science-backed tips to make your favorite foods even better. Farmed or Wild? Why does cheese stink? Why should meat rest? Explore these questions and more.

Uncover the secrets behind "sell by," "best by," and "use by" food date labels.
Unearth the world beneath our feet and soil's vital role in our food system.
Get ready to reevaluate everything you thought you knew about sugar and hyperactivity.
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  • Serving Up Science Season 4
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Unearth the history of insect eating and explore the protein-packed world of insects.
Uncover the secrets behind "sell by," "best by," and "use by" food date labels.
Unearth the world beneath our feet and soil's vital role in our food system.
Get ready to reevaluate everything you thought you knew about sugar and hyperactivity.
Discover the Truth Behind Egg Labels and the differences between them all.
Would you eat steak grown in a lab? Chicken from a petri dish? It's not science fiction!
What does caffeine do to our bodies that makes us perk up and give us a mood boost?
Not all oils are created equal. With so many options, what’s a home chef to do?
Think your truffle popcorn has real truffle? Think again.
Why do we crave fatty, sugary, and salty snacks? We put junk food under the microscope
We’re challenging some serious carnivores in the ultimate burger brawl.
Tannins are found in nature, but did you know they also give your wine that dry aftertaste
Modern space diets have a come along way from food in a tube and dried ice cream.
Explore the science of beer foam! And for those skeptics, this is totally legit chemistry!
Explore the science of dark chocolate from percentages, health benefits, taste and texture
The history behind this complex flavor and making the ultimate umami pizza
The science behind the stink and creating the ultimate cheese board
Sheril explores pros and cons of wild vs farmed for an excellent healthy dinner option
What is it about that salty, briny process that makes foods taste so strangely good?
Why let meat rest between cooking and serving? It’s an important step for a juicy steak
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