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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.

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.

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?

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.

00:09:54
Our team of middle school students from the Aim High program investigates new technologies that use our unique physical traits as tools for identification. Eye-D explores the possibilities of retinal scans.

00:09:53
Our team of middle school students from the Aim High program investigates new technologies that use our unique physical traits as tools for identification. The Whirl Reports looks at fingerprints.

00:11:16
Our team of middle school students from the Aim High program investigates new technologies that use our unique physical traits as tools for identification. Vox Unlocks tunes into voice recognition

0:47:31
We explore behind the scenes in the "tank room" of the Darwin Centre, where thousands of biological specimens up to 300 years old are kept.

00:34:32
Look behind the scenes into the process of scientific research and the people who do it - in the tropical Central American country of Belize. In this series of Webcasts, we visited a field research station located in the remote Chiquibul forests of the mountains of Belize. Find out what white flies have to smile about with entomologist Andrew Polaszek.