Science Friday® is produced by the Science Friday Initiative, a 501(c)(3) nonprofit organization.
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.
Ira Flatow and guests share science funnies and discover an element of humor (pu...
Researchers have tickled gorillas, bonobos, chimps and humans in an effort to un...
Do 'science' and 'comedy' go together?
Can hearty laughter have some of the same physiological effects as exercise?
Smile, smile, smile. Happiness may be catching.
Author Scott Weems lets us in on the jokes and uncovers the science of humor.