How do you make the perfect stir-fry chicken without drying it out? Today, we answer that question with cookbook author and chef <a href="http://www.kenjilopezalt.com/"target="_blank" >J. Kenji López-Alt</a> and science! Host Emily Kwong talks to Scientist-In-Residence Regina G. Barber about velveting, a technique used to seal in moisture during high heat cooking. Then, some listener mail! If you're hungry for more food-based episodes, check out our <a href="https://www.npr.org/series/1099688885/taste-buddies"target="_blank" >TASTE BUDDIES series</a>. See <a href="https://pcm.adswizz.com">pcm.adswizz.com</a> for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences. <a href="https://www.npr.org/about-npr/179878450/privacy-policy">NPR Privacy Policy</a>

It's Been A Minute: Digital Privacy In A Possible Post-Roe World

New discoveries, everyday mysteries, and the science behind the headlines — in just under 15 minutes. It's science for everyone, using a lot of creativity and a little humor. Join hosts Emily Kwong and Regina Barber for science on a different wavelength. Support public media by joining NPR+ at plus.npr.org. You’ll get perks for over 25 NPR podcasts, including sponsor-free listening for Short Wave.