8:57
Sacre Bleu! Some French Cheeses At Risk Of Extinction
A lack of diversity in the microbes that make Camembert, brie, and some blue cheeses could mean we bid adieu to some French varieties.
Test Your Taste Receptors With Spicy Treats
Discover the science behind foods that make your tongue tingle. Experiment with spiced beverages that activate your mouth’s TRP receptors.
11:53
‘Dark Fungi’ Species Don’t Get Names. Should They?
Scientists have recovered the DNA of thousands of new species of fungi from the environment, but they aren’t eligible for scientific names.
The Best Of Science Friday, 2023
This year science reached new frontiers, and our coverage followed suit. Our staff—and audience—share their favorite SciFri creations of 2023.
7:49
Flame Retardant Could Be Made From Discarded Cocoa Husks
Scientists are using leftover cocoa husks to extract lignin, an organic polymer that can become flame retardant, foam, or a straw.
Experiment With Fluid Physics In Your Kitchen
Experiment with non-Newtonian fluids, like ketchup and Oobleck, to determine how they react to shear stress.
12:05
What Causes Red Wine Headaches? It May Be Quercetin
Forget sulfites and tannins. A new theory pins the throbbing pain of a red wine headache on quercetin, an antioxidant in grape skins.
Everything You Never Knew About Squash And Pumpkins
It’s squash, pumpkin and gourd season. An expert answers listener questions about these colorful fall favorites.
Ask A Chef: How Can I Use Science To Make Thanksgiving Tastier?
Chef Dan Souza from Cook’s Illustrated and America’s Test Kitchen answers your holiday cooking questions.
How Poisons Have Shaped Life On Earth
Poisons fill our pantries and gardens. The new book ‘Most Delicious Poison’ explores how common toxins have shaped life on Earth.