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.
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?
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.