How to Choose the Best Apples for Cooking
Varieties that are best for eating aren't the best for cooking, and vice versa.
4:30
Fighting an Invasive Species By Adding It to the Menu
Will our appetite for lionfish be big enough to save an ecosystem?
17:26
Scientists Develop a Hornless Cow Through Gene Editing
Researchers used gene editing to develop a dairy cow that doesn’t grow horns.
Grabbing the Horns From the Bull
Alison Van Eenennaam and colleagues at UC Davis, along with researchers at the biotech company Recombinetics, aim to develop a genetically hornless cattle that might one day replace cows whose horns must be physical removed through expensive and painful methods.
Apples to Apples
Whether they're baked in a pie or liquified into cider, apples offer some juicy science.
5:28
Is a Seaweed Boom a Boon?
Why more seaweed production could be good for the ocean and people—if done right.
16:22
A Wine’s Tint Can Color Your Perception
The color of wine can prime your brain to expect a certain aroma and taste—a detail that's useful to both winemakers and psychologists.
00:17:03
The Spicy Science of Chili Peppers
What gives the hot habanero and mild jalapeño their “heat profile”?
Chili Peppers
A look at where chili peppers' signature heat comes from. Plus, which is the hottest of them all?
The Agony and Ecstasy of Capsaicin
Dr. Marco Tizzano explains how capsaicin creates a chemical cascade inside your body and why emotions might make chili lovers think they can handle the heat.