This is SCIENCE FRIDAY; I'm Ira Flatow. Chefs are like, a little bit like golfers: They're always looking for tips to improve their game. So as you prepare for the last big party of 2012 or the first one of 2013, we have some gastronomical tips to improve your cooking and baking skills and the reasons behind why they actually work.
Originally published on Fri December 28, 2012 12:41 pm
Got milk? Ancient European farmers who made cheese thousands of years ago certainly had it. But at that time, they lacked a genetic mutation that would have allowed them to digest raw milk's dominant sugar, lactose, after childhood.
Today, however, 35 percent of the global population — mostly people with European ancestry — can digest lactose in adulthood without a hitch.
Opinion polls show 2012's extreme weather — producing wildfires, floods and drought — has more people making a connection with climate change. For Marti Andrews in southern New Jersey, a turning point was the summer's hurricane-like derecho.
"I don't want to say I freaked out about it, but holy crap, it scared me," she says. It packed winds up to 90 miles per hour and nonstop lightning, which Andrews says looked like some wild disco display in the sky.
"I've never seen anything like that," she says. "I sat there on the couch thinking, 'Oh my God, we're all gonna die!' "
Originally published on Thu December 27, 2012 4:45 pm
By Andrew Prince
Who hasn't turned a camera around at arm's length to snap a picture to send to friends or family? It always seems like it takes a few tries to frame the shot just right to capture both you and that awesome mountain summit behind you.
It's been a mixed year for Alzheimer's research. Some promising drugs failed to stop or even slow the disease. But researchers also found reasons to think that treatments can work if they just start sooner.
Scientists who study Alzheimer's say they aren't discouraged by the drug failures. "I actually think it was a phenomenal year for research," says Bill Rebeck, a brain scientist at Georgetown University.
Now that the Christmas feast is over, you may be looking at all the extra food you made, or the food that you brought home from the store that never even got opened.
And you may be wondering: How long can I keep this? What if it's past its expiration date? Who even comes up with those dates on food, anyway, and what do they mean?
Here's the short answer: Those "sell by" dates are there to protect the reputation of the food. They have very little to do with food safety. If you're worried whether food is still OK to eat, just smell it.