Cooking with Chemistry
Chef Wylie Dufresne, the owner of New York City restaurant wd~50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. One of his signature dishes is a spin on eggs Benedict: he found that creating the plate’s centerpiece–a cube of fried hollandaise sauce–required a lot of scientific testing. Science Friday stopped in at Dufresne’s kitchen to see how he prepares the dish.
Tiny Dancers Show Rhythm’s Roots
In perhaps the cutest study published in the Proceedings of the National Academy of Sciences, psychologist Marcel Zentner and Tuomas Eerola found that babies will spontaneously boogie.
How To Make A Junk Guitar
So you want to jam like a rock star, but you don’t want to shell out for an electric guitar? Make one yourself.
How Jane Goodall Got Her Start
Ira talks with primatologist Jane Goodall, 50 years after her first encounters with the chimpanzees of the Gombe.
The Modern Dog
In this hour of Science Friday, we’re going to the dogs, literally.
Jane Goodall On The Future Of Evolutionary Science
In this segment, Ira talks with primatologist and anthropologist Jane Goodall about her work in studying chimpanzees, preserving habitats, and what lies ahead for the field of evolutionary science.
Spore and Evolution
How close is the new computer game Spore to the way evolution really works?
Sputnik Anniversary
Fifty years ago, a little beeping ball stunned the world. Join Ira Flatow in this hour of Science Friday for a look back at Sputnik and its effect on the way we look at the world.
Creating The Never-Ending Bloom
Using meticulously crafted platforms, patterns, and layers, Edmark’s art explores the seemingly magical properties that are present in spiral geometries.