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Running Time:
00:04:10
San Francisco has more restaurants per capita than any other U.S. city, producing tasty meals—and thousands of gallons of used cooking oil. See how the SFGreasecycle program is turning this grease glut into fuel for the city's bus fleet.

Project: Science in the City | Browse All

Date: January 25, 2012
Format: Expedition
Category: Everyday Science
Subject(s): General Science
Running Time:
04:16
Chef Mourad Lahlou of Aziza restaurant is known for elegance and sophistication in his modern Moroccan dishes but often finds inspiration in simple things and unlikely places. In this journey behind the kitchen door, we shadow his entire process as he follows his heart from farm to table. The process is a solid team effort, from Lahlou's special relationships with the people who grow the food to the collaborative kitchen environment that he cultivates. We witness Chef Lahlou blend art and science, and precision and innovation, in his quest to create a plate that is elegant, surprising, and true to its ingredients.

Project: Driven: True Stories of Inspiration | Browse All

Date: August 10, 2010
Format: Interview
Category: Popular Culture
Subject(s): art
Running Time:
00:32:49
Join us for a live Webcast exploring eggs! Eggs are cells – the largest cells. We all come from eggs. Come explore the wondrous workings of eggs with staff biologists including naked eggs, de-shelled to demonstrate osmosis, sea urchin egg fertilization, life inside an egg using chick embryos, and other ova-vations to discover their amazing properties.

Project: Miscellaneous | Browse All

Date: April 12, 2009
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Life Science/Biology, General Science
Running Time:
0:57:48
What is that hairy stuff on my cheese? Is cheese supposed to be runny? Creamy? Crumbly? How can anything that smells so bad taste so good? Join us as we explore the cool, dark world of cheese.

Project: Accidental Scientist: Science of Cooking | Browse All

Date: March 15, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science
Running Time:
1:05:53
Why do coffee and donuts go well together? What's makes the "perfect" cup of coffee? Why has it been such a treasured substance for centuries? Has coffee really found its perfect companion in that fluffy, sugary thing we call a donut?

Project: Accidental Scientist: Science of Cooking | Browse All

Date: February 15, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry
Running Time:
0:56:50
Find out how yeast performs its biochemical transformation of a bit of flour and water into crusty, delicious bread. Explore the history of breadmaking around the world, and learn how bread has come to occupy such a central place in the cuisines of many nations. We'll bake some bread in our studio kitchen, play with yeast and glutens in our lab, and share recipes.

Project: Accidental Scientist: Science of Cooking | Browse All

Date: January 18, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry, History
Running Time:
Take a tour of the Willie Bird turkey farm with manager "Beagle" Brodsky. Find out what it takes to get the turkey onto your Thanksgiving Day table. First aired as part of the Science of Cooking Live Webcast: Talking Turkey.

Project: Miscellaneous | Browse All

Date: December 1, 2002
Format: Interview
Category: Everyday Science
Subject(s): Life Science/Biology
Running Time:
1:00:29
Join us as we talk turkey with food expert and author Harold McGee. Why does a turkey continue to cook after it is out of the oven? How can you be sure to thoroughly cook the dark meat without drying out the white meat? Is stuffing really a good idea? How do you make the skin golden?

Project: Accidental Scientist: Science of Cooking | Browse All

Date: November 22, 2002
Format: Interview
Category: Everyday Science
Subject(s): General Science, Chemistry
Running Time:
1:00:24
Why does a turkey continue to cook after it is out of the oven? How can you be sure to thoroughly cook the dark meat without drying out the white meat? Is stuffing really a good idea? Join us as we talk turkey with food expert and author Harold McGee. Discover why temperature is critical, and investigate different cooking methods: roasting, deep frying, barbecuing, and smoking.

Project: Accidental Scientist: Science of Cooking | Browse All

Date: November 20, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry