Arts, Culture + History

Educational Resource

Cooking with Chemistry

Chef Wylie Dufresne, the owner of New York City restaurant wd~50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. One of his signature dishes is a spin on eggs Benedict: he found that creating the plate's centerpiece--a cube of fried hollandaise sauce--required a lot of scientific testing. Science Friday stopped in at Dufresne's kitchen to see how he prepares the dish.

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Segment

Sputnik Anniversary

Fifty years ago, a little beeping ball stunned the world. Join Ira Flatow in this hour of Science Friday for a look back at Sputnik and its effect on the way we look at the world.

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