Richard Zare
Dec. 28, 2012
Get the Most Bang from Your Bubbly
Chemist Richard Zare pores over the science of bubbles -- from champagne fizz to beer foam.
champagne, beer, bubbles, gas, carbon dioxide, chemistry, bubbly, new year's
Dec. 31, 2010
Don't Cork That Champagne
Chemist Richard Zare and food writer Harold McGee discuss the best way to store leftover Champagne.
champagne new years food
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Michael Pollan Talks Plants and Food
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