David Pogue, popular technology reporter for The New York Times, is the new host of this science magazine series. What are the secrets behind your favorite foods? Why are some treats -- like chocolate chip cookies -- delectable, while others -- like cookies made with mealworms -- disgusting? You might think you understand what makes something sweet, salty or bitter, but Pogue gets a taste of a much more complicated truth, as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected and put under the microscope. If scientists can uncover exactly what's behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more -- without packing on the pounds?
What Will the Future Be Like?What Are Animals Thinking?Can I Eat That?How Smart Can We Get?How Smart Can We Get? NewCan Science Stop Crime?What Makes Us Human?What's The Next Big Thing?Where Did We Come From?How Smart Are Animals?How Does the Brain Work?Can We Live Forever?Can We Make It to Mars?Sleep, First Primates, Earthquakes in the Midwest,...Saving Hubble Update, Gangster Birds, How Memory WorksMoon Smasher, Secrets in the Salt, Bird Brains, Lonnie...The Science of Picky Eaters, Smart Marine Mammals,...