Is Your Hot Sauce Up to Snuff?
Use science to improve your latest spicy concoction.
10:59
What’s the Real Cost of Your Steak?
Cattle require 28 times more land and 11 times more irrigation water than eggs or poultry.
Talk Like a Firefly
Learn to speak the language of fireflies and invent your own secret flash code.
20:39
Food Failures: Avoiding Grilling and Barbecue Pitfalls
Marinade myths, charcoal chemistry, and the elusive “smoke ring”—the science behind barbecue and grilling.
16:24
Beer Science: Crafting the Perfect Pint
Two of Oregon’s craft brew experts pore over hops, yeast, malt, and the microbiology of beer.
On the Oregon Truffle Scent
Oregon leads the country in commercial truffle production, boasting several native culinary varieties. And the best way to find them is to enlist the help of man’s best friend.
Chocolate Crystal Concoctions
Act like an experimental chocolatier and determine how different melting and cooling procedures impact the shine, hardness, and texture of finished chocolate.
Foraging with Tama Matsuoka Wong
Guided by professional forager and author, Tama Matsuoka Wong, Science Friday toured western New Jersey’s meadows and forested trails to discover the native plants and invasive weeds that are used as culinary delicacies.
Choc Full of Science
Crystal formation is essential in making smooth chocolate that’s solid at room temperature and melts in your mouth.
17:01
Food Failures: Foraging Dos and Don’ts
Professional forager Tama Matsuoka Wong gives tips for picking wild plants safely and sustainably.