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Chemist Richard Zare and food writer Harold McGee discuss the best way to store leftover Champagne.
In this segment, we'll talk with one of the authors of a new scientific study about genetics and beer, and about the genes behind lager beer styles such as Pilsners, Märzen, Dortmunders, and Bocks. Cheers!
Yeast, hops, grain, water, biology, chemistry, and physics, all go into making a great glass of beer.
Author and cheese expert Liz Thorpe explains the science of cheesemaking.
It's officially the holiday season, time for turkey, mashed potatoes, and a few more inches on our waistlines. In this segment, we'll take a look at how mood, memories and even smell influence what we put on our plates--and into our mouths.
Doctor Jordan Metzl says specific cardio and strength training regimens can trea...
Exercise scientists Tamara Hew-Butler and Greg Whyte talk about how the body cha...
Can regular mental exercise help slow down the progress of dementia?
Can exercise help keep aging brains healthy?
New York Times science writer William Broad’s book investigates popular health c...
Think caffeine dehydrates you? Or that you can't get too much water on a hot day? Douglas Casa, of the Korey Stringer Institute, sets the record straight.