Spotlight Apples to Apples Whether they’re baked in a pie or liquified into cider, apples offer some juicy science. Hard Cider, Easy Sipping For one New York cidermaker, a variety of flavorful blends keeps the drink interesting. Read More Let's get to the core! Segment 22:17 Apple Science, From American Beauty to Zestar Between new crosses and old heritage varieties, there's a world of apples beyond the Red Delicious. Read More Segment 05:43 Hard Cider Science For cidermaker Alejandro del Peral, the process is “about 50 percent chemistry, and the other 50 percent is art.” Read More Article All About Apples: Some History, a Recipe, and Recommendations An excerpt from "Eating on the Wild Side," complete with apple crisp recipe. Read More Educational Resource The Tragic Mystery of the Mushy Apple In this experiment, you'll explore the influence of apple cell structure on the crunchiness and juiciness of an apple by measuring apple tissue tensile strength. Read More Segment 6:45 Food Failures: Crafting Pie Crust Just in time for Pi Day, we look at the science behind baking the perfect pie crust. Read More Video Cider Science Making a hard cider is about 50 percent chemistry, and 50 percent is art. Watch Video Article How to Choose the Best Apples for Cooking Varieties that are best for eating aren't the best for cooking, and vice versa. Read More #applescience Who wants to go bobbing for apple science with @scifri? #applescience sciencefriday.com/apples Share This!