29:21
Getting the Springtime Buzz on Bees
New research on bee behavior offers a glimpse into the lives of these important pollinators.
24:57
Seeking a Grain of Truth in ‘Whole Grain’ Labels
Whole wheat, stone-ground, multi-grain. Have food labels got you confused?
A Fallacy of Biblical Proportion
An excerpt from “Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.”
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.
Food: The Weak Link
Food is the new oil. Land is the new gold. An excerpt from “Full Planet, Empty Plates: The New Geopolitics of Food Scarcity.”
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.
How Science Can Keep Your Christmas Tree Merry and Bright
Rick Bates, of Penn State University, shares handy tips for how to care for your Christmas tree.