Sex, Lies, And Orchids
With their pungent aromas and vibrant blooms, orchids lure insects, green-thumbs, and romantics alike.
The Humble Seed, Waiting to Grow
Author Hope Jahren explains how all seeds, seen or unseen, wait patiently for their chance to flourish.
12:15
Reservoir Rules, Killer Prairie Dogs, and Wine Weather
Rethinking the rules of running reservoirs, and will climate change help wine makers?
11:56
Concocting Modern-Day Chicha De Molle
Two anthropologists are studying an ancient brewery that may have pumped out 500-gallon batches of pepperberry-flavored corn beer.
17:23
The Homogenous History of Processed Cheese
A dairy scientist unwraps the history of processed cheese, and the simple chemistry that DIY chefs can use to make it at home.
16:48
The Bacteria Behind Your Favorite Blues, Bries, and More
Microbiologist Rachel Dutton discusses the bacterial battle behind the tastes and textures of cheese.
No Whey! Six Surprising Facts About Cheese
Bet you didn’t know these deliciously cheesy facts.
Get Cheesy: Make Curds and Mozzarella
Learn to make cheese curds and experiment with different types of milk to determine how fat, protein, and sugar content affect the yield and quality of curds.
24:11
The Perfect Cheese Pairing? Science
Cheese is the subject of a special SciFri investigation this week and next, including tales of the “maestro of mozzarella” and the aging tricks of a Wisconsin cheddarmaker.