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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Michael Pollan Talks Plants and Food

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Mystery Box

Medical Oddities from the Bowels of the Mütter

\t"Disturbingly informative," is how museum director Robert Hicks describes Philadelphia's Mütter Museum--items of interest include a gangrenous hand, wax models of extinct diseases, deformed bones and body parts. Now imagine what's in the basement. Science Friday got a behind-the-scenes tour.

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