This episode is presented by eBay.

Rob, everyone loves a deal and a bargain from time to time, don't they? Absolutely, mate. And you know where you can grab a great deal? Talk to me. Where? The eBay app. Yes, you are correct. You didn't need to talk to me. I already knew it. I love eBay. When you're buying, you can discover loads of hidden gems. there's so many items where you think I would have never found that anywhere else.

Then when you're buying, you can discover loads of hidden gems. There's so many items where you think I would have never found that anywhere else. Then when you're selling, it's so simple and most

importantly, free. It's free, Rob. When it's this easy to sell for free and there's great deals

on things you love. You can't help but say when it's eBay. It excludes vehicles and business

sellers.

Welcome to Science Talk, the podcast of Scientific American. For the seven days starting July 5th, I'm Steve Murski. This week on the podcast, The Science of Ice Cream. I was in Vermont

last week, and on June 30th, I visited Ben and Jerry's Research and Development Center. They call R&D Bizarre and D, by the way, in South Burlington, Vermont. I didn't talk to Ben and Jerry. I spoke with Derek and Eric, as you'll hear. Plus, we'll test your knowledge about some recent science in the news. And now, some really cool stuff, ice cream. I'm here at Ben and Jerry's, and who are you?

My name is Derek Spores.

I'm an ice cream scientist.

And what does that mean?

What's your background?

My background is food science.

I have a degree from the University of Wisconsin,

and it's basically looking at the chemistry, bacteriology,

and a little bit of engineering as it all relates to food.

That's a degree in food science.

Yep.

And who are you?

My name is Eric Ferdat, and I'm a novelteer here at Ben & Jarre's.

A what?

A novelteer.

...