#ObserveEverything: Staff Picks, Week #3
A class keeps tabs on fruit decomposition, someone spies mystery in a lake, and a hiker sits down with an ant.
17:08
Is MSG Bad for Your Health?
Four decades of scientific studies suggest the food additive MSG may not deserve its toxic reputation.
Is MSG Bad For Your Health?
Monosodium glutamate has gotten a bad rap for causing allergies, but is it justified?
16:42
Food Failures: How to Collect Mushrooms (and Eat Them, Too)
Eugenia Bone, president of the New York Mycological Society, talks about the dos and don’ts of wild mushroom foraging.
7:25
From Exotic Garden to Eco-Haven
A former millionaire’s estate is becoming an environmental haven and training ground.
21:44
Concocting Condiments
Culinary scientist Ali Bouzari dips into the chemistry behind condiments, from hot sauce to mustard.
Salad Dressing Science: Emulsion Lab
In this experiment, you will test a few common household ingredients to see which is the most effective emulsifier for making salad dressing – and you can eat your results!
Secrets of the Sauce (and Other Edible Liquids)
Culinary scientist Ali Bouzari weighs in on the four ways to change the thickness of any sauce, soup, or liquid.