Love this series of interview clips on the Big Think, where Wylie Dufresne talks about how science has influenced—and improved—cooking over the past couple decades, and why molecular gastronomy is about more than high-falutin' restaurants where dinner comes in the form of foam.
In this clip, Dufresne uses science to explain why you shouldn't sear a steak, and how to make your cooked veggies come out colorful and bright.
A video from the Science Channel shows how crash test dummies, mannequins, marionettes, and other fake people are made. The process behind creating these different types of inanimate body forms… READ THE REST
I enjoyed this fascinating video where a doctor explains our "useless" vestigial organs and other structures in our bodies. He explains why we have parts like wisdom teeth, an appendix,… READ THE REST
Eric W. Sanderson is a landscape ecologist, and Vice President for Urban Conservation Strategy at the New York Botanical Garden, who has embarked on a project to digitally recreate all… READ THE REST
TL;DR: Revamp your digital world with this incredible lifetime license to Microsoft Windows 11 Pro, with its seamless interface and top-notch security, for only $29.97 (Reg. $199) until 11:59 PM on 1/07.… READ THE REST
TL;DR: Save over $350 on a refurbished Apple iPad Pro 10.5" 256GB, plus a free accessories bundle, with this sweet deal on sale for just $315.99 right now. Tech fans, it's time… READ THE REST
TL;DR: The perfect last-minute holiday gift for an aspiring rocker, the 2024 Guitar Lessons Training Bundle is only $15.97 (Reg. $480) until 11:59 PM on 12/25. It's really never too late to make… READ THE REST
