The Science of Sushi | The New York Academy of Sciences
One of the things I rarely prepare at home is sushi, at least, not the classical form. It's too involved, and too steeped in tradition, and numerous debates have ensued with regards to its history, authenticity, or its palatability - certainly the ubiquity of American supermarket maki is creating a paradigm for what a lot of Westerners think sushi is: raw fish wrapped in a cocoon of sticky mushy rice and a soggy film of seaweed, to be dipped in soy sauce and wasabi, and munched with ginger.
Well, I'll reserve judgment about that. But at least this great podcast focuses on the science behind the sushi.