Exploratorium home Exploratorium home Explo.tv
Browse programs by:
Search 
00:59:28
Watch as the best teachers on the planet battle it out for the title of Iron Science Teacher. In this zany competition teachers will have ten minutes to create a science activity. Tee off with this week’s “secret” ingredient-aluminum foil!

00:58:11
Watch as the best teachers on the planet battle it out for the title of Iron Science Teacher. In this zany competition teachers will have ten minutes to create a science activity. Tee off with this week’s “secret” ingredient-golf balls!

00:34:10
A series of sometimes fiery demonstrations shows what the pressure and composition of Venus’s atmosphere are like. This program was presented in conjunction with the Exploratorium’s webcast of the 2004 transit of Venus.

00:37:05
We stayed up with Exploratorium scientist Ron Hipschman at the Lick Observatory in San Jose, California, for the best view we've had of Mars in a long, long time. At midnight on August 27, Earth and Mars passed closer to one another than they have in 60,000 years. Astronomers were on hand to tell us all about our nearest neighbor—its geography, orbit, and why both NASA and the European Space Agency have chosen this time to launch robotic missions to Mars.

00:52:14
Learn how sparkling wine is made, what makes it different from still wine, and where all those little bubbles come from! We reveal how to open a bottle without touching the cork, as well as the best way to keep the bubbles in the bubbly. Join our special guests, Stanford chemistry professor Dick Zare, and French enologist Michel Salgues, winemaker at Roederer Estates in California, as we explore the science of tiny bubbles.

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?

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.

1:00:09
Watch as the best teachers on the planet battle it out for the title of Iron Science Teacher. In this zany competition teachers will have ten minutes to create a science activity. This week’s “secret” ingredient: Shoe Boxes!

0:41:27
In this special "holiday" edition of Iron Science Teacher, Paul Doherty joins our competition in the webcast studio live from Antarctica. Watch as the best teachers on the planet battle it out for the title of Iron Science Teacher. In this zany competition teachers will have ten minutes to create a science activity. This week's "secret" ingredient: ice!

0:21:02
Check in with Noel Wanner and Paul Doherty as they tell us more about their visit to the active volcano Mt. Erebus.