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6:00 pm
NOVA scienceNOW
"Can I Eat That?"
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?. D
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7:00 pm
Nova
"Making Stuff Cleaner"
David Pogue explores the science and business of clean energy, examining alternative ways to generate it, store it and distribute it. One scientist uses chicken feathers to create a cheap way to make hydrogen cars safer. Pogue looks at the dependency on a rare resource in South America to make lithium batteries and how scientists might devise a way for batteries to run on molten salts, abundant in the U.S. Part 3 of 4G
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8:00 pm
PBS NewsHour
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9:00 pm
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9:30 pm
Journal
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10:00 pm
Charlie Rose
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11:00 pm
NOVA scienceNOW
"Can I Eat That?"
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?. D
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