Nathan Myhrvold, Padma Lakshmi, and the Science Behind the Perfect Tater Tot
Mar24

Nathan Myhrvold, Padma Lakshmi, and the Science Behind the Perfect Tater Tot

Earlier this week, Nathan Myhrvold, author of the recently released tome “Modernist Cuisine: the Art and Science of Cooking,” came to the New York Academy of Sciences to talk about his creation with Top Chef host Padma Lakshmi. For the unfamiliar, his six-volume, 2,438 page set breaks down in great detail, accompanied by breathtaking photographs, the science behind our daily kitchen routine. Read more about the book here and here....

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The Most Beautiful Song in the Lab?

Between the Science Rapper, folks Dancing their PhDs, and various contests, songs about science and lab life have proliferated in recent years. Few have come close to matching the comedic brilliance of Eppendorf’s “It’s called epMotion” advertisement, which many of you will recall featured a parody of a boy band. But the team at UCSF’s Tetrad Program may just have trumped it all (and I’m guessing on a much skimpier budget than...

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Shimmer: Brought to You By the Power of Chemistry
Apr15

Shimmer: Brought to You By the Power of Chemistry

Before the epic rise of the Snuggie, in a distant past where ShamWow and OxyClean were not even a glimmer in an at-home entrepreneur’s eye, there was Shimmer. It’s a floor wax! No, it’s a dessert topping! Wait, it’s a floor wax AND a dessert topping! Okay, okay, Shimmer was never really existed—it was actually dreamed up for a Saturday Night Live skit in 1976. Until now, that is. This week, NYU chemistry professor Kent Kirshenbaum and...

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