innovation hub

Burger

McDonald’s wasn’t actually the first fast food restaurant. Andrew Smith talks about the history, and future, of fast food.

You can make something surprisingly delicious out of squid guts. Seriously. Arielle Johnson of Noma dives into the frontier of food.

The way your grandma taught you to cook chicken might just be wrong. Chefs Kenji Lopez-Alt and Tony Maws tell us how science can transform home cooking.

Kara cooking

We learn which method of roast bird is best. Plus, an unexpected lesson in chicken anatomy. Read more...

McDonald's

America is a land of golden arches. But it hasn’t always been that way. We talk with Andrew Smith about the birth of the “most significant culinary trend” of the last 50 years. Read more...

Plate

You can probably picture what the future is going to look like and sound like. But what’s it going to taste like? To find out, we talk to food researcher Arielle Johnson of famed restaurant Noma in Copenhagen. Read more...

Pasta

Which company had to ask American farmers to grow more tomatoes to keep up with its product demand? We explore the origins of a beloved American food. Read more...

chicken

James Beard Award-Winning Chef Tony Maws and scientist-turned-food-writer-extraordinaire Kenji Lopez-Alt talk about home cooking and the future of food. Read more....

horseshoe

Yes, you earned that big promotion, but you also had help. Robert Frank of Cornell thinks we tend to underestimate the role luck plays in our lives. Read more...

DNA

Ever wonder what your chances are of winning the jackpot or of being in the wrong place at the wrong time? Joseph Mazur says that people tend to misjudge the likelihood of coincidences. Read more...

Magnifying glass

Plato, Political Spin, and the Pipeline Problem. This week on Innovation Hub, we’re complicating issues you think you already understand. Read more...

stressed

Looking to escape your growing to-do list? Sit back, relax, and tune in as we make stress less mysterious. Read more...

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