Brains On Podcast

Today information is everywhere, but what should you trust? Can you spot the difference between well researched articles and stories full of opinion, errors or even lies? In our final chapter of “Prove It: How to find the facts,” we’ll find out how to think like a fact checker. Plus we’ll share clues on how to spot warning signs of bogus information. We also look into the claim that coffee stunts your growth and for our Moment of Um we explore the world of freckles. Today’s episode is sponsored by Build-A-Bear Workshop (buildabear.com), Vamousse (VamousseLice.com), Bombas (bombas.com/brains) and Ozobot (ozobot.com/brains). You can support Brains On at brainson.org/donate

Fair and fact-based news helps people make good decisions. That's why journalists work hard to get their facts straight. In the third installment of our series "Prove It: How to find the facts," we'll hear how one daring reporter got herself locked in a mental hospital to uncover injustice. We'll meet an 11-year old publishing her own paper and Washington Post reporter David Fahrenthold tell us how he makes sure his stories are accurate. And we'll find out if the claim that fish have no memory holds water. All that plus a fresh new Mystery Sound and a Moment of Um tackling the question: why do humans have a tailbone but no tail? Today’s episode is sponsored by Build-A-Bear Workshop (buildabear.com), Vamousse (VamousseLice.com) and Quip (getquip.com/brainson). You can support Brains On at brainson.org/donate

Science is a powerful fact-finding tool -- but how does it work? In this second installment in our series "Prove It: How to find the facts," we look to the past for answers. We find out how a snake heart helped get rid of an old idea about blood and how failed experiments are just as important as successful ones (bye bye, luminiferous ether). And we'll hear from scientists working today about how curiosity is at the heart of science. All this plus a new Mystery Sound and snail-rific Moment of Um. Today’s episode is sponsored by Build-a-Bear Workshop (buildabear.com), Ozobot (ozobot.com/brains) and Bombas (bombas.com/brains) and you can support Brains On at brainson.org/donate.

We’d be nothing without facts. They ground us in reality, help us make new discoveries and allowed us to build the modern world. In this episode we explain how we developed two of our most powerful fact finding tools: science and journalism! Plus, we’ll fact-check some conventional wisdom about ladybug spots and explain how surgeons operate on fish in our Moment of Um. All that and a Mystery Sound! Today’s episode is sponsored by Build-A-Bear Workshop (buildabear.com). You can support Brains On at brainson.org/donate

Last week, we heard about the tale of the Cuyahoga River -- a river in Ohio that caught on fire multiple times because it was so polluted. The river is now doing much better, but beyond the fact that it’s not on currently fire -- how do we actually know it’s healthier today? That’s when being a water detective really comes in handy. Plus: Our Moment of Um answers the question: "Why do dogs wag their tails?" Today’s episode is sponsored by Vamousse Lice (vamousselice.com) and Roshambo Baby (roshambobaby.com and offer code BRAINS).

Rivers are known for being wet. So how did a river in Ohio suddenly catch fire, not once, but several times last century? In part three of our water series, we'll explore the shocking tale of the Cuyahoga River. We'll look at how pollution led to this environmental tragedy and what's been done to address the problem. Plus, our Moment of Um explains why we say "ow!" when we're hurt.

Without GPS, we’d be lost. Literally. Thanks to these radio transmissions from space though, we’re able to pinpoint our location and find our way home. Join us as we learn all about satellites, how the robot voice of GPS is created and how atomic clocks hold it all together. Plus a mystery sound and a brand new Moment of Um answers the question: "What is light made of?" Today's episode is sponsored by Kind Snacks (KindSnacks.com/BRAINS), Vamousse (vamousselice.com) and Roshambo Baby (roshambobaby.com and offer code BRAINS).

We're having a snack attack in this episode and we're using it as an excuse to delve into the facts and history of some of our favorite snacks. How does popcorn pop? Who invented nachos? And where does salt come from? Plus, our Moment of Um tells us all about salt's buddy: pepper! If you want to hear more from our pals at Every Little Thing, you can check them out wherever you listen to podcasts or at https://www.gimletmedia.com/every-little-thing And you can find more Ear Snacks on your favorite podcast device or right here: https://www.earsnacks.org/

The Red Planet is putting on a show this July. It'll be closer to Earth than it’s been in 15 years and that means at night it'll appear bigger and brighter than average. In fact, you should be able to see it easily without a telescope! In this episode we'll tell you how to spot Mars plus, you'll hear the planet itself answer your questions. Plus a mystery sound and, in our Moment of Um, we'll explain why lava moves slowly even though it's a liquid. Brains On is sponsored today by Build-A-Bear Workshop (buildabear.com), Kind Snacks (KindSnacks.com/BRAINS), P.volve (Pvolve.com/brainson) and Plated (plated.com/reddem and promo code BRAINS). Find more episodes of Brains On at brainson.org

Today, we’re sharing another epic showdown from our brand new debate show, Smash Boom Best. Each episode, we pit our favorite things against each other, like bats versus owls! Or pizza versus tacos! And we ask you to decide who won.

The aliens are coming to dinner! In this episode we wonder what food aliens might eat and talk to real scientists who've thought long and hard about this question. Plus, our friends at America's Test Kitchen show us how to whip up a delicious beef and broccoli dish. We'll lay out the cooking instructions step by step throughout the podcast so you can cook along. When the episode is over, you'll be ready to chow down. Find the recipe here: https://www.brainson.org/shows/2018/07/03/alien-cook-along And for more awesome recipes like this one head to americastestkitchen.com/kids This episode is sponsored by Plated (plated.com/redeem and offer code BRAINS).

Are you ready to mix it up? In this episode, we find out why oil and vinegar are like bickering siblings in the back seat of a car, what delicious food inspired the invention of the blender, and the most effective whisking technique (spoiler alert: it's probably not what you think). We also learn how the way we mix flour makes our baked goods either chewy or fluffy and we'll learn the best way to make brownies. Plus: our Moment of Um answers the question "Are bananas radioactive?" To make a donation to Brains On, head to brainson.org/donate

Our knives are drawn and ready to mince and dice our way through the science of chopping. In this episode we'll find out what happens to that carrot you're chopping on a molecular level (spoiler alert: the knife never actually touches it!). We also visit a knifemaker's studio and talk to Splendid Table host Francis Lam to get his chopping tips. This is the third in a five part series on the science of cooking, made in collaboration with America's Test Kitchen Kids. For more recipes and information for young chefs, head to americastestkitchen.com/kids to sign up for their newsletter. And to to make a donation to Brains On, visit brainson.org/donate.

From ice cubes to ice cream, cold things are a crucial part of cuisine. How do we use chill to our advantage? This is part two of our series on the science of cooking, a collaboration with the brilliant foodies at America's Test Kitchen Kids. This episode is (literally) super cool. We're figuring out how refrigerators work and why some of their parts are hot. We're traveling back in time to find out how selling ice became a very big business (for a while anyway). And we'll learn why ice cream makes people thirsty and how to make incredibly delicious paletas. Plus: Our Moment of Um tackles the question, "Why do mints make your mouth feel cold?" For more recipes and information for young chefs, head to americastestkitchen.com/kids to sign up for their newsletter. Brains On is sponsored today by Children’s Cancer Research Fund (ccrf.org/brainson)

We’ve teamed up with America’s Test Kitchen Kids to delve into the scrumptious science of cooking. You’ve sent in so many great cooking questions that we had to spread the answers over four episodes. This is our first installment: HEAT. What crazy chemical reactions does heat trigger in food? How do microwave ovens work -- and why can’t you put metal in them when they’re lined with metal? We’ll answer those questions, find out how feeding squirrels helped profoundly change how we prepare food and learn the recipe for a perfect grilled cheese sandwich. Plus: our Moment of Um tackles the question, “How does coffee keep you awake?”

For more recipes and information for young chefs, head to americastestkitchen.com/kids to sign up for their newsletter. Brains On is sponsored today by Children’s Cancer Research Fund (ccrf.org/brainson) and KiwiCo (kiwico.com/brainson).

In this encore mash-up episode, we revisit some fascinating facts that will help you get to know your nose. Why does the sun make some people sneeze? And where do boogers come from anyway? Plus: A brand new moment of um answers the question: "Why do sloths move so slow?"

One of the weirdest substances in the universe is right under your nose. No, not boogers. Water! Water seems ordinary, almost boring, but take a closer look and you’ll find a wonderfully weird molecule that behaves like nothing else in the universe. It can move up against gravity. It can absorb lots of heat energy without getting super hot. It can dissolve almost anything. It carves canyons and quenches our thirst. Why is water so weird, and why does that matter? Listen to find out! Today’s episode is sponsored by: KiwiCo (kiwico.com/brainson); Children’s Cancer Research Fund (ccrf.org) and ModCloth (modcloth.com and offer code BRAINSON)