Science Friday® is produced by the Science Friday Initiative, a 501(c)(3) nonprofit organization.
Marinade myths, charcoal chemistry, and the elusive “smoke ring”—the science behind barbecue and grilling.
Two of Oregon’s craft brew experts pore over hops, yeast, malt, and the microbiology of beer.
Ira Flatow and guests discuss the science of steak, like how grass affects the fat in a cut of beef.
As you prepare for the 4th of July, a salute to one of the founding fathers of our country - Benjamin Franklin.
Think caffeine dehydrates you? Or that you can't get too much water on a hot day? Douglas Casa, of the Korey Stringer Institute, sets the record straight.
An new thermal infrared camera might make crime scene investigations easier.
Can samples of the bacteria on a person's hands be enough to identify them?
Fifty years later, forensic scientists apply modern tech to the JFK assassinatio...
A new book traces the early history of blood transfusions.
Forensic anthropologist and writer Kathy Reichs talks about her new novel "Bones...
\tThe La Brea Tar Pits are world-renowned fossil sites for good reason—they're the mass graves of thousands of Ice Age creatures, each with a story to tell. Researchers at the nearby Page Museum clean the asphalt from the fossil remains, and using paleoforensics, recount the grim details of their deaths. In the process, clues emerge about what life was like in prehistoric Los Angeles.