17:08
A Sourdough Saga, From Starter To Slice
Author Eric Pallant dives into the delicious culture and chemistry of breadmaking.
How Scientists Solved The Mystery Of Rising Bread
From bleeding polenta and a corrupt grain trade, author Eric Pallant traces how scientists figured out that sourdough’s fermentation comes from living microbes.
Why Your Skin And Streets Need Antioxidants
Conduct experiments with everyday antioxidants like lemon juice and chocolate, then learn how antioxidant byproducts from olive oil production can be repurposed for roads and cosmetics.
27:32
The Science Of Your Summer Vegetable Garden
Troubled by the look of your tomato plants? Curious about your cucumber beetles? Our Garden Hotline has some tips.
7:15
Making Syrup From More Than Maple Trees
To make forests and farmers more resilient, researchers and hobbyists are branching beyond maple syrup.
11:15
A Bowl Full Of Pasta Engineering
Researchers created pasta that can fold itself like origami, making shapes like boxes and flowers.
5:55
How To Take A Bite Of The Brood X Cicada Swarm
Chef Bun Lai explains how to see this summer’s cicada swarm as a sustainable snack.
14:06
Ever Wonder Why Big Cereal Chunks Are Always On Top?
The science of the “brazil nut effect” has implications from drug manufacturing to avalanche planning.
17:11
Decolonizing And Diversifying The Future Of Food
The Science Friday Book Club explores what a sustainable culinary future might look like.
16:43
Can Woodchips Help The Gulf Of Mexico’s Dead Zone?
Crop scientists are tackling fertilizer runoff with woodchips, bacteria, and a trench.