Thankful for Some Science
20:37
Food Failures: Add A Dash Of Science To Your Thanksgiving Recipes
The science behind roasting a browner bird and sweetening sweet potatoes.
4:08
The Chemistry Of The Perfect Cookie
Manipulating ingredients in a cookie can tip the balance between crispy and chewy.
19:46
How To Avoid ‘Food Failures’ This Thanksgiving
Jeff Potter, author of “Cooking for Geeks,” dishes up a few cooking hacks for Turkey Day.
17:19
Koji: The Mold You Want In Your Kitchen
The fluffy white mold has transformed food for centuries—and it’s a perfect tool for culinary experimentation.
Meet The Balloonatics
It’s crunch time for the “balloonatics” at Macy’s Parade Studio.
7:32
Why You Don’t See ‘Goosefoot’ On Your Thanksgiving Dinner Table
Native American crops you’ve never heard of, a new timeline for plants, and measuring the stench of the Neolithic era.
6:45
Food Failures: Crafting Pie Crust
The science behind baking the perfect pie crust.
All About Apples: Some History, a Recipe, and Recommendations
An excerpt from “Eating on the Wild Side,” complete with apple crisp recipe.
16:58
Food Failures: The Science Of Side Dishes
Find out how to avoid Turkey Day trip-ups in this episode of our “Food Failures” series.
How to Choose the Best Apples for Cooking
Varieties that are best for eating aren’t the best for cooking, and vice versa.
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Holiday Science
Take a snowflake safari, make cookies scientifically, and spice up that eggnog—whatever gets you in the holiday science spirit.
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