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.
A look at the psychology of taste and smell - and why it can make those holiday ...
Jeff Potter, author of Cooking for Geeks, dishes up a few cooking hacks for Turk...
With the Macy’s Thanksgiving Day Parade less than a week away, it’s crunch time ...
Robert Sabin grew a 1000-pound pumpkin in his Long Island backyard.
You've survived the big family Thanksgiving get-together -- but now the winter h...
\tIt's crunch time for the 'balloonatics' at Macy's Parade Studio. The balloons themselves, which are designed and fabricated in a warehouse in New Jersey, are getting their final checkup before the Macy's Thanksgiving Day Parade. John Piper and Jim Artle take us around the studio and spill the secrets of inflation, explain how to calculate whether your balloon will float, and explain why the balloons look better after a little time in the sun.