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Please Explain (The Leonard Lopate Show)

WNYC

15
Followers
5
Plays
Please Explain (The Leonard Lopate Show)

Please Explain (The Leonard Lopate Show)

WNYC

15
Followers
5
Plays
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About Us

In Please Explain, we set aside time every Friday afternoon to get to the bottom of one complex issue. Ever wonder how New York City's water system works? Or how the US became so polarized politically? We'll back up and review the basic facts and principles of complicated issues across a broad range of topics — history, politics, science, you name it.

Latest Episodes

How To Sniff Like A Dog

For this week’s Please Explain, we’re following dogs as they sniff their way through the world with their incredible sense of smell. Alexandra Horowitz, who teaches canine cognition and creative nonfiction at Barnard College and runs the Horowitz Dog Cognition Lab, explores the abilities of a dog’s nose, how it’s evolved, how it’s being put to use and how we can improve our own sense of smell. Her latest book is Being a Dog: Following the Dog Into a World of Smell. Note: Jonathan Capehart guest-hosted this segment of "The Leonard Lopate Show."

31 min2017 DEC 8
Comments
How To Sniff Like A Dog

What's Your Cat Really Thinking?

How did cats get domesticated? Why are they so popular on the internet? Are they good or evil? If you have wanted to know the answers to these questions, and more, tune in to our latest Please Explain, which is all about cats. We're joined byAbigail Tucker, correspondent for Smithsonian Magazine, and author of The Lion in the Living Room: How House Cats Tamed Us and Took Over the World.

30 min2017 DEC 1
Comments
What's Your Cat Really Thinking?

We Get Fired Up Over Peppers

There are over 200 varieties of peppers, ranging from shishitosto habaneros. For our latest Please Explain, we dig into the world (and health benefits) of peppers with three-time James Beard Award-winning chef, culinary historian and author Maricel Presilla. She’s the author of Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor, which explores thehistory of peppers and the many dishes you can make with them.

30 min2017 NOV 17
Comments
We Get Fired Up Over Peppers

Why Vinegar Deserves More Credit As An Ingredient

Vinegar often plays an essential role inthe food we eat. We use it in everything from baking to braising to pickling. But, authorMichael Harlan Turkellwrites that vinegar is"underappreciated and little understood." For his new book Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own,Turkell set outto give vinegar its due. He traveled the world, learning how countriesfrom Japan to France make and use vinegar. He also collected recipes from chefs who are using vinegar in exciting, different and delicious ways. He joins us for our latest Please Explain to discuss vinegar's many uses and how you can make your own at home. Micheal Harlan Turkell will appear in conversation withFrancine Segan, Ivan Orkin and Neil Kleinberg atthe92nd Street Y(1395 Lexington Ave. at 92nd St.) on Dec. 7 at 7 p.m. Check out a recipe from Michael Harlan Turkell'sAcid Trip below! OEUFS EN MEURETTE, FROM B...

25 min2017 NOV 10
Comments
Why Vinegar Deserves More Credit As An Ingredient

The Secrets Behind Succulent Sauces

For this week’s Please Explain, James Peterson stops by to talk sauces. He’s an award-winning food writer, cookbook author, photographer and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. His book, Sauces: Classical and Contemporary Sauce Making, has just been released in its fourth edition. James will answer all of our burning sauce-related queries – from béarnaise and hollandaise, to bolognese, crème anglaise, and everything in between. Check out some of James Peterson's sauce recipes below! SAUCE BÉCHAMEL The amount of roux per given amount of milk depends on the use of the sauce. Thick versions, used as the base thickener in traditional soufflé recipes, often call for as much as 8 ounces (250 grams) of roux per quart (liter) of milk, whereas béchamel-based soups use approximately 2 ounces (60 grams) per quart (liter) of milk. This recipe produces a medium-thick sauce, appropriate for vegetable gratins. YIELD: 1 QUART (1 LITER) INGREDIE...

32 min2017 NOV 3
Comments
The Secrets Behind Succulent Sauces

How To Go Vegan

Our first Food Fridays Please Explain kicks off with vegan cooking! Ronen Seri and Pamela Elizabeth are the co-founders behind the vegan restaurant franchise Blossom and the authors of The Blossom Cookbook: Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine. They’ll debunk some myths about vegan food/cooking, offer tips for home cooks and share some of their most popular recipes including Trumpet Mushroom Calamari, Sweet Potato and Coconut Cream Soup, and German Chocolate Cake. Check out recipes from The Blossom Cookbook below! Pine Nut–Crusted Eggplant Eggplant is a staple of Middle Eastern cuisine. It is full of flavor, has a fantastic hearty texture, and is extremely versatile. Created as an inventive option for our gluten-free guests, this dish uses a combination of pine nuts and basil as the crust for the eggplant, and the creamy sauce is a wonderful finish. It’s sure to please and impress at any dinner party and is great for all seasons. Serves 3 or 4 ...

30 min2017 OCT 28
Comments
How To Go Vegan

How To Succeed Even If You're An Introvert

For our latest Please Explain, we explore what it means to be an introvert and what pressures they face when advancing their careers. We're joined byMorra Aarons-Mele, an internet marketer who has launched online campaigns for President Obama, Malala Yousafzai, the Bill and Melinda Gates Foundations, and others. She’s also the author of Hiding in the Bathroom: An Introvert's Roadmap to Getting Out There (When You'd Rather Stay Home), and she shares strategies introverts can use to manage their anxieties while also achieving their goals.

36 min2017 OCT 20
Comments
How To Succeed Even If You're An Introvert

How Addiction Works

For this week's Please Explain, we explore how science is giving us a better understanding of how addiction works, and what that means for how we think about and treat it. We're joined byFran Smith,author of"The Science ofAddiction,"National Geographic Magazine's September cover story. We're also joined by expertDr. Rita Goldstein, a professor of psychiatry and neuroscience at the Icahn School of Medicine at Mount Sinai, who is featured in the article. Note: Ilya Marritz guest-hosted this segment of "The Leonard Lopate Show."

31 min2017 OCT 13
Comments
How Addiction Works

How The First Amendment Works

In a time when the president is openly attacking the press for negative stories and neo-Nazis in Charlottesville are claiming freedom of speech while protesting the removal of Confederate monuments, this week’s Please Explain is all about the First Amendment. Our guest isFloyd Abrams,author of The Soul of the First Amendment and a senior partner in the law firm Cahill Gordon & Reindel. He has argued in numerous high-profile, free-speech cases in front of the Supreme Court including Citizens United.

31 min2017 OCT 6
Comments
How The First Amendment Works

What Happens When We Sleep?

People spend about one-third of their lives asleep, but what actually happens when we close our eyes and begin to dream? For this week’s Please Explain we are joined by Wallace Mendelson to better help us understand. Mendelson is the former director of the Sleep Research Laboratory at the University of Chicago and author of the new book The Science of Sleep: What It Is, How It Works, and Why It Matters. He tell us about the different stages of sleep, sleeping disorders and how outside forces like alcohol and sleeping pills affect our rest.

30 min2017 SEP 29
Comments
What Happens When We Sleep?

Latest Episodes

How To Sniff Like A Dog

For this week’s Please Explain, we’re following dogs as they sniff their way through the world with their incredible sense of smell. Alexandra Horowitz, who teaches canine cognition and creative nonfiction at Barnard College and runs the Horowitz Dog Cognition Lab, explores the abilities of a dog’s nose, how it’s evolved, how it’s being put to use and how we can improve our own sense of smell. Her latest book is Being a Dog: Following the Dog Into a World of Smell. Note: Jonathan Capehart guest-hosted this segment of "The Leonard Lopate Show."

31 min2017 DEC 8
Comments
How To Sniff Like A Dog

What's Your Cat Really Thinking?

How did cats get domesticated? Why are they so popular on the internet? Are they good or evil? If you have wanted to know the answers to these questions, and more, tune in to our latest Please Explain, which is all about cats. We're joined byAbigail Tucker, correspondent for Smithsonian Magazine, and author of The Lion in the Living Room: How House Cats Tamed Us and Took Over the World.

30 min2017 DEC 1
Comments
What's Your Cat Really Thinking?

We Get Fired Up Over Peppers

There are over 200 varieties of peppers, ranging from shishitosto habaneros. For our latest Please Explain, we dig into the world (and health benefits) of peppers with three-time James Beard Award-winning chef, culinary historian and author Maricel Presilla. She’s the author of Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor, which explores thehistory of peppers and the many dishes you can make with them.

30 min2017 NOV 17
Comments
We Get Fired Up Over Peppers

Why Vinegar Deserves More Credit As An Ingredient

Vinegar often plays an essential role inthe food we eat. We use it in everything from baking to braising to pickling. But, authorMichael Harlan Turkellwrites that vinegar is"underappreciated and little understood." For his new book Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own,Turkell set outto give vinegar its due. He traveled the world, learning how countriesfrom Japan to France make and use vinegar. He also collected recipes from chefs who are using vinegar in exciting, different and delicious ways. He joins us for our latest Please Explain to discuss vinegar's many uses and how you can make your own at home. Micheal Harlan Turkell will appear in conversation withFrancine Segan, Ivan Orkin and Neil Kleinberg atthe92nd Street Y(1395 Lexington Ave. at 92nd St.) on Dec. 7 at 7 p.m. Check out a recipe from Michael Harlan Turkell'sAcid Trip below! OEUFS EN MEURETTE, FROM B...

25 min2017 NOV 10
Comments
Why Vinegar Deserves More Credit As An Ingredient

The Secrets Behind Succulent Sauces

For this week’s Please Explain, James Peterson stops by to talk sauces. He’s an award-winning food writer, cookbook author, photographer and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. His book, Sauces: Classical and Contemporary Sauce Making, has just been released in its fourth edition. James will answer all of our burning sauce-related queries – from béarnaise and hollandaise, to bolognese, crème anglaise, and everything in between. Check out some of James Peterson's sauce recipes below! SAUCE BÉCHAMEL The amount of roux per given amount of milk depends on the use of the sauce. Thick versions, used as the base thickener in traditional soufflé recipes, often call for as much as 8 ounces (250 grams) of roux per quart (liter) of milk, whereas béchamel-based soups use approximately 2 ounces (60 grams) per quart (liter) of milk. This recipe produces a medium-thick sauce, appropriate for vegetable gratins. YIELD: 1 QUART (1 LITER) INGREDIE...

32 min2017 NOV 3
Comments
The Secrets Behind Succulent Sauces

How To Go Vegan

Our first Food Fridays Please Explain kicks off with vegan cooking! Ronen Seri and Pamela Elizabeth are the co-founders behind the vegan restaurant franchise Blossom and the authors of The Blossom Cookbook: Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine. They’ll debunk some myths about vegan food/cooking, offer tips for home cooks and share some of their most popular recipes including Trumpet Mushroom Calamari, Sweet Potato and Coconut Cream Soup, and German Chocolate Cake. Check out recipes from The Blossom Cookbook below! Pine Nut–Crusted Eggplant Eggplant is a staple of Middle Eastern cuisine. It is full of flavor, has a fantastic hearty texture, and is extremely versatile. Created as an inventive option for our gluten-free guests, this dish uses a combination of pine nuts and basil as the crust for the eggplant, and the creamy sauce is a wonderful finish. It’s sure to please and impress at any dinner party and is great for all seasons. Serves 3 or 4 ...

30 min2017 OCT 28
Comments
How To Go Vegan

How To Succeed Even If You're An Introvert

For our latest Please Explain, we explore what it means to be an introvert and what pressures they face when advancing their careers. We're joined byMorra Aarons-Mele, an internet marketer who has launched online campaigns for President Obama, Malala Yousafzai, the Bill and Melinda Gates Foundations, and others. She’s also the author of Hiding in the Bathroom: An Introvert's Roadmap to Getting Out There (When You'd Rather Stay Home), and she shares strategies introverts can use to manage their anxieties while also achieving their goals.

36 min2017 OCT 20
Comments
How To Succeed Even If You're An Introvert

How Addiction Works

For this week's Please Explain, we explore how science is giving us a better understanding of how addiction works, and what that means for how we think about and treat it. We're joined byFran Smith,author of"The Science ofAddiction,"National Geographic Magazine's September cover story. We're also joined by expertDr. Rita Goldstein, a professor of psychiatry and neuroscience at the Icahn School of Medicine at Mount Sinai, who is featured in the article. Note: Ilya Marritz guest-hosted this segment of "The Leonard Lopate Show."

31 min2017 OCT 13
Comments
How Addiction Works

How The First Amendment Works

In a time when the president is openly attacking the press for negative stories and neo-Nazis in Charlottesville are claiming freedom of speech while protesting the removal of Confederate monuments, this week’s Please Explain is all about the First Amendment. Our guest isFloyd Abrams,author of The Soul of the First Amendment and a senior partner in the law firm Cahill Gordon & Reindel. He has argued in numerous high-profile, free-speech cases in front of the Supreme Court including Citizens United.

31 min2017 OCT 6
Comments
How The First Amendment Works

What Happens When We Sleep?

People spend about one-third of their lives asleep, but what actually happens when we close our eyes and begin to dream? For this week’s Please Explain we are joined by Wallace Mendelson to better help us understand. Mendelson is the former director of the Sleep Research Laboratory at the University of Chicago and author of the new book The Science of Sleep: What It Is, How It Works, and Why It Matters. He tell us about the different stages of sleep, sleeping disorders and how outside forces like alcohol and sleeping pills affect our rest.

30 min2017 SEP 29
Comments
What Happens When We Sleep?
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