Cheese. It comes in more than 2,000 varieties — hard, soft, fresh and aged – and it's been with us for thousands of years. Take a journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.
A Bay Area biochemist has found a new strain of bacteria living in the briny shores of Mono Lake that can not only eat arsenic, a substance highly toxic to most organisms, but thrive on it.
Artist Kate Nichols synthesizes silver nanoparticles and incorporates them into her unique and colorful macroscale pieces.
Artist Kate Nichols longed to paint with the iridescent colors of butterfly wings, but no such pigments existed. So she became the first artist-in-residence at Lawrence Berkeley National Laboratory to synthesize nanoparticles and incorporate them into her artwork.
Scientists at Stanford University and Lockheed Martin are playing pivotal roles in a nearly billion-dollar NASA mission to explore the sun. A spacecraft launched in early 2010 is obtaining IMAX-like images of the sun every second of the day, generating more data than any NASA mission in history.
In this QUEST web extra, Stanford University astrophysicist Todd Hoeksema explains how solar sound waves are a vital ingredient to the science of helioseismology, in which the interior properties of the sun are probed by analyzing and tracking the surface sound waves that bounce into and out of the Sun.
Did you know that about 95 percent of what we think is taste is actually smell? Or that the way we perceive flavor comes from a complex relationship between our senses, emotions and memories? As scientists decode how our taste and olfactory receptors work, top California chefs are taking that knowledge and creating alchemy in the kitchen.
Is there a difference in taste between eggs gathered right from the farm and ones bought at the supermarket? Sebastian Nava, Research Assistant at the Culinary Institute of America, Greystone, presents his ongoing study of store-bought eggs and their country cousins.