If you cook meat too long, at too high a temperature, the chemical reaction that creates tasty flavor and aroma compounds keeps going, creating other compounds. Some of those compounds can be carcinogenic when we consume them in high-enough concentrations. Morgan McCloy/NPR hide caption

toggle caption Morgan McCloy/NPR

Turning Down The Heat When Cooking Meat May Reduce Cancer Risk

  • Download
  • <iframe src="https://www.npr.org/player/embed/456654768/457063817" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Morgan Walker/NPR hide caption

toggle caption Morgan Walker/NPR

Three of Josh Berner's fat-infused cocktails. From left: Play It Sam, United Colors of Basilton and Chile Manteca Y Dulce. Scroll down for the recipes. Karen Castillo Farfán/NPR hide caption

toggle caption Karen Castillo Farfán/NPR