34:10
The Bitter Truth: The Taste Of Biodiversity
These botanists want you to make your own cocktail bitters with ingredients you’ve never heard of.
The Basics Of Bitters
Sure, bitters make cocktails taste great. But that’s just the start.
17:27
Use These Free STEM Resources Made For Teachers, By Teachers
The teachers of today are training the scientists of the future with lessons from SciFri’s Educator Collaborative.
17:40
Supporting Texas’ Feathered Friends
How human actions—from bird feeders to wind farms—can affect the health of bird populations.
16:27
Algae, The Mighty Slime Of The Planet
Researchers are tapping into the power of algae for everything from agriculture, alternative fuels, to making cows burp less methane.
The Rise Of South Korea’s Seaweed Farming Industry
In her book ‘Slime,’ Ruth Kassinger visits a family-run seaweed farm in South Korea to see how the crop is grown and transformed into nori.
22:51
Food Failures: The Scoop On Perfecting Your Ice Cream And Frozen Desserts
Icy ice cream? Gooey gelato? Ice cream experts dish on the science behind your favorite frozen desserts.
Change Up Your Homemade Ice Cream Recipe With Chemistry
Looking for dairy-free or low-sugar ice cream recipes? A chemist gives tips and substitutes to customize your favorite frozen treats.
27:42
World-Class Tips For The Home Fermenter
The ‘Noma Guide to Fermentation’ reveals the secrets to fermentation.
33:45
Eating Smarter In A Warming World
Our eating habits produce a quarter of the world’s greenhouse gas emissions—but scientists are finding smarter ways to grow and distribute our food.