On Today's Podcast
Why Morbid Curiosity Is So Common—And So Fun
Why do we find joy in the scary and the macabre? Two psychology experts weigh in on humans' affinity for horror and desire to get spooked.
Listen NowOctober 24, 2025
A new documentary puts viewers in the shoes of Neanderthals and early humans, giving an intimate glimpse into humans’ evolutionary history. Plus, cell-cultured salmon is showing up on menus. How does it compare to the real thing? And, how mental health information on social media can be both revelatory and misleading.
29:43
The Fallacies of Fat
In “Fat Chance,” obesity doc Robert Lustig deconstructs the mythology on fat and exercise.
16:43
Simulating the Red Planet, on the Pale Blue Dot
What’s it like to live—and cook—on Mars? To find out, researchers are simulating Mars missions in Russia and on the slopes of a Hawaiian volcano.
Getting a Grip on Finger Wrinkles
Why do your fingers get pruney after a swim? A new study suggests that wrinkles improve our handling of wet objects.
A Fallacy of Biblical Proportion
An excerpt from “Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.”
Food: The Weak Link
Food is the new oil. Land is the new gold. An excerpt from “Full Planet, Empty Plates: The New Geopolitics of Food Scarcity.”
41:46
Looking Back on a Year in Science
What are your picks for the top science stories of 2012?
5:09
Science Looked Good in 2012
Catfish eating pigeons, water traveling uphill, a blue whale barrel roll, and other science cinema highlights from the year.
5:25
Cold-Water Fish Break the Ice with Antifreeze
Cold-water fish and snow-dwelling insects have evolved antifreeze proteins to avoid icing up. This natural antifreeze also keeps the “ice” out of some ice creams.
17:03
‘Full Planet, Empty Plates’
In his new book, Lester Brown says the world’s food supply is tightening—and the reasons are many.
16:40
A Journey to the Oort Cloud, Where Comets Are Born
The comet ISON, discovered by two amateur astronomers last year, will zoom past Earth next fall. But where did it come from?
6:31
Negative Temperatures That Are Hotter Than the Sun
Scientists have cooled potassium gas to one billionth of a degree below absolute zero. But in the quantum world, that’s actually “hotter” than the sun. How is that possible?
Reel Science Friday: 2012 Highlights
Catfish eating pigeons, water traveling uphill, a blue whale barrel roll—we’re taking a stroll down memory lane for a look at the year’s best moments in science cinema. What were your favorite science videos of 2012?
I May Have Found My Bulb!
For years I’ve been searching for the best light bulb, and I may have found it.
SciFri Book Club Catches ‘The Andromeda Strain’
The Michael Crichton classic tops the reading list.
Chef Jack Bishop Breaks Down ‘The Science of Good Cooking’
America’s Test Kitchen chef Jack Bishop explains how science can sharpen your cooking skills.
‘Consider the Fork’ Chronicles Evolution of Eating
Author Bee Wilson examines how changing kitchen tools have influenced what, and how, we eat.
Get the Most Bang from Your Bubbly
Chemist Richard Zare pores over the science of bubbles—from champagne fizz to beer foam.
Book Challenges Kids With Science-Based Mysteries
A father/daughter team has written a series of brain-teasers for science-minded students.