12:07
What We Do—And Don’t—Know About Omicron
There’s still a lot of uncertainty about what the Omicron variant might mean for the global pandemic.
12:10
New Cold Storage Method Solves Freezer Burn—And Saves Energy
Scientists are working on an ice-free method for preserving food at cold temperatures, avoiding freezer burn. And it could save energy too.
15:00
The Bacteria Behind Your Favorite Blues, Bries, and More
Microbiologist Rachel Dutton discusses the bacterial battle behind the tastes and textures of cheese.
1:59
The World According To Sound: When Your Wine Bottle Sings
Named after the 19th-century physicist and physician Hermann von Helmholtz, this phenomenon of sound is more than just a party trick.
12:11
A More Delicious COVID Screener
Researchers are learning more about how COVID affects taste and smell with candy.
34:27
Laugh And Learn With The Ig Nobel Prizes
The evolutionary history of beards! The communications of cats! And more at the 31st first annual Ig Nobel Prize Ceremony.
16:45
Koji: The Mold You Want In Your Kitchen
The fluffy white mold has transformed food for centuries—and it’s a perfect tool for culinary experimentation.
12:06
Here’s How Biden’s Infrastructure Bill Addresses Science
The bipartisan measure would pump billions of dollars into the fight against environmental pollution.
16:37
The Big Bang Theory Of Cancer
Genetic sequencing is helping scientists see how cancer begins.
7:59
Blunting The Force Of Disease Is Complicated
The real-world efficacy of a vaccine may depend on factors far beyond the properties of the vaccine itself.