A new method of using pressure freezes food better, and requires less energy. Plus, the biology and chemistry of koji and cheese. And why blowing across an empty bottle makes music.

Researchers are learning more about how COVID affects taste and smell with candy. Plus, the silly and fascinating science honored at the 31st first annual Ig Nobel Prize Ceremony.

Looking for tips to avoid singed sweet potatoes, acrid apple pies, and a burned bird this Thanksgiving? We’re here to help. Plus, unpacking America's food disparity problem.

With so many COVID tests on the market, what tests are best to use for holiday gatherings? Plus, how scientists are using genetic sequencing to better understand how tumors are created.

Wildfire season in the West is now a year-long affair, thanks to climate change. Plus, soil erosion continues at record pace around the world. And a look at the bushy world of squirrels.

Action on climate change is slower than many activists would like. And the writer of the new Hulu show ‘Dopesick’ discusses the legal saga of accountability for Oxycontin’s misuse.

Pfizer’s vaccine is now approved for kids aged 5 to 11, and which adults need which booster. And, researchers fed a working dairy’s cows red algae. It had a stunning impact.

We celebrate Science Friday’s 30th anniversary by remembering some of our favorite moments of the show. Plus, after two decades, what's next for wind energy in Kansas?

Researchers have been able to coax a wide range of ordinary objects into becoming information-gathering devices.  Plus, how maggots revolutionized modern medicine.