16:24
Beer Science: Crafting the Perfect Pint
Two of Oregon’s craft brew experts pore over hops, yeast, malt, and the microbiology of beer.
On the Oregon Truffle Scent
Oregon leads the country in commercial truffle production, boasting several native culinary varieties. And the best way to find them is to enlist the help of man’s best friend.
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.