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Welcome to the Food Scientists Podcast! We have lively, often ridiculous, conversation about food. If you want passionate opinions and analysis of Oreos, Blizzards, Buffets, snacks from around the world, and the like you will love us.

Have an opinion you'd like to share? Call or text us at 402-YUM-FOOD (402-986-3663). Want to join our studio audience? Our podcast recordings are streamed live on YouTube.

If you want to hear conversation about salad… we have discussed “sugar salad.”

Apr 29, 2019

We have started live-streaming our episodes while we record.  If you'd like to watch, as well as listen, check it out here. Follow us on Youtube to get alerts any time we post a video or go live.

This week we have more Japanese KitKats - miso, soy. and roasted tea.

Then we return to Durian! :-O 

And end with Goldlfish...

Apr 22, 2019

Danny brought back some... flavorful... yeah, "flavorful" chips from his trip to Spain.  They are not the first things we talk about, but they left a lasting impression on us.  Before we get to them, though, we have the new Hazelnut spread M&Ms, Snickers White, and Carrot Cake Donettes.  We also have Oreo news, and...

Apr 15, 2019

Listen as our guys wax poetic about the Dairy Queen summer menu.  They talk about Blizzards, Shakes, Chicken and Waffles, and more!

We recorded while live streaming.  You can watch the video here -

Apr 8, 2019

We revisit the first chips we really, really, did not like - Herr's Fire Roasted Sweet Corn Potato Chips - and compare it to the new popcorn in the same flavor.

We continue on with 2 of our faves - international snacks and met chips - with Lays Potato Chips from China: Mexican Tomato Chicken, Italian Red Meat, and Numb...

Apr 1, 2019

It's episode 69!  and we have a Peep Show for you.  It's that time of year when those sweet little chicks are all over the place.  We sample 13 of the 15 varieties currently out there.  You can watch our live tasting on our YouTube channel here.

We cleanse our palettes with more Walkers Crisps from the UK, this time in...