Chocolate Crystal Concoctions
Act like an experimental chocolatier and determine how different melting and cooling procedures impact the shine, hardness, and texture of finished chocolate.
Foraging with Tama Matsuoka Wong
Guided by professional forager and author, Tama Matsuoka Wong, Science Friday toured western New Jersey’s meadows and forested trails to discover the native plants and invasive weeds that are used as culinary delicacies.
Choc Full of Science
Crystal formation is essential in making smooth chocolate that’s solid at room temperature and melts in your mouth.
17:01
Food Failures: Foraging Dos and Don’ts
Professional forager Tama Matsuoka Wong gives tips for picking wild plants safely and sustainably.
A Recipe for the Forager in You: Braised Beef, Dandelion Leaves, and Clear Noodles
A recipe from Tama Matsuoka Wong, using foraged ingredients.
12:12
The Sticky Science Behind Maple Syrup
Plant physiologist Abby van den Berg traces how maple sap flows through trees and onto your plate.
21:40
How a Warming Planet Will Change What’s on Your Plate
Climate change has already cut yields of wheat and corn, taking a bite out of gains achieved by better farming technology.
Suckers for Sap
By vacuum-sucking sap directly from the cut tops of juvenile maple trees, the researchers may revolutionize the maple syrup industry.
17:17
Busting Bad Bacteria With Their Viral Enemies
Phages added to packaged beef or spinach could cut down on E. coli bacteria outbreaks.
Yogurt, Breakfast of Champions?
Research suggests that yogurt containing active bacterial cultures could have multiple health benefits.