You're about to listen to a BBC podcast and I'd like to tell you a bit about the

podcast I work on. I'm Dan Clark and I commissioned factual podcasts at the BBC.

It's a massive area but I'd sum it up as stories to help us make sense of the forces shaping the world.

What podcasting does is give us the space and the time to take brilliant BBC journalism

and tell amazing compelling stories that really get behind the headlines.

And what I get really excited about is when we find a way of drawing you into a subject

you might not even have thought you were interested in.

Whether it's investigations, science, tech, politics, culture, true crime, the environment,

you can always discover more with a podcast on BBC Sounds.

Hello, I'm Sheila Dylan and welcome to this BBC download of the Food Program.

For information on the BBC's terms and conditions of use, visit

W.W. dot B.C. dot co. UK slash radio four and now enjoy the podcast

It was on food and cooking the science and law of the kitchen by somebody called

Harramagie There was a sentence in there the science and law of the kitchen by somebody called Harold McGee.

There was a sentence in their statement that said Browning meat does not seal in the juices.

And Harold went on to explain that you can't seal juices in the meat by browning it.

If that was possible it would be impossible to have a well done steak

because if you browned it all the juices would stay in because it didn't matter how

how high you cooked it it would never dry out well that's true. But it's only obvious when somebody explains it to you.

Kind of through the door wide open I was then decided to think how many other things that I've been reading about

are not quite as they seem. So that's where the real

catalyst for the inquisitive approach came from. Well today the man who

...