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.
The Hottest Pepper in the World
Consuming the Carolina Reaper is “kind of like eating molten lava.”
Can I Recycle That? Five Tips for Better Sorting
Pointers for sifting through your paper and plastics.
17:35
Sorting Out Your Recycling Questions
Darby Hoover from the Natural Resources Defense Council answers your blue and green bin questions.
Don’t Eat This Tomato
This Australian tomato enclosed inside a spiky burr is no tasty treat, according to researchers.
How Do Scientists Create a Vegan Alternative to Beef?
Beyond Meat says that its new plant-based burger cooks and tastes just like beef.
17:21
Solar Ovens, Water Rockets, and Other DIY Summer Science Projects
These DIY experiments will keep your kitchen chemists and backyard explorers busy throughout the summer vacation.