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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.

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.

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.

00:30:11
Exploratorium biologist Karen Kalumuck will examine how increasing temperatures affect specific organisms at the poles—from phytoplankton to polar bears!

00:32:56
Nathalie Cabrol, Planetary Scientist, Principal Investigator at NASA Ames Research Center and the SETI Institute, looks for Mars analogs in extreme environments on Earth. She found one at the world’s highest lake at Chile’s Licancabur volcano, site of a unique analog to ancient Martian lakes. We chat with Dr. Cabrol as she investigates the life forms at Licancabur.

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.

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?

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.

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.

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?