Richard Zare

Dec. 28, 2012

Get the Most Bang from Your Bubbly

Chemist Richard Zare pores over the science of bubbles -- from champagne fizz to beer foam.

champagne, beer, bubbles, gas, carbon dioxide, chemistry, bubbly, new year's

Dec. 31, 2010

Don't Cork That Champagne

Chemist Richard Zare and food writer Harold McGee discuss the best way to store leftover Champagne.

champagne new years food

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Future of Animation

Recent films such as Coraline have wowed audiences with their visual effects. We'll talk with movie industry experts about the science and technology that lies behind animation, 3D images, and other visual tricks of the silver screen.

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