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.
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.
The Renaissance Man Who Got It All Wrong
In A Man of Misconceptions, John Glassie writes of the priest-scientist Athanasius Kircher.