Science Friday® is produced by the Science Friday Initiative, a 501(c)(3) nonprofit organization.
It's officially the holiday season, time for turkey, mashed potatoes, and a few more inches on our waistlines. In this segment, we'll take a look at how mood, memories and even smell influence what we put on our plates--and into our mouths.
Robert Sabin grew a 1000-pound pumpkin in his Long Island backyard.
A look at the psychology of taste and smell - and why it can make those holiday smells so evocative.
New pictures show what happens in the brain when you pass up the pie, but later eat the pudding.
In new research, people who imagined the details of eating bite after bite of a tempting food before eating consumed significantly less of the delicacy.
Science museums aren't just dioramas and dusty skeletons anymore.
The money will be used to turn Nikola Tesla’s final laboratory into a museum.
In natural history museums around the world, art and science intersect in the de...
Philadelphia’s Mütter Museum has a lot of heart, and other organs too.
How do museums protect and preserve artistic and historic artifacts for the ages...
\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.