Science Friday Audio Podcast

Understanding the genetic drivers of cancer may revolutionize treatment options in the future.

More than 2.5 million tons of electronic waste is produced each year in the U.S.

Only a handful of researchers (ever) have looked into why fingers get pruney after a water bath.

In Fat Chance, obesity doc Robert Lustig deconstructs the mythology on fat and exercise.

What's it like to live -- and cook -- on Mars? To find out, researchers are simulating Mars missions in Russia and on the slopes of a Hawaiian volcano.

Catfish eating pigeons, water travelling uphill, a blue whale barrel roll -- and other science cinema highlights from the year.

Cold-water fish and snow-dwelling insects have evolved antifreeze proteins to avoid icing up. This natural antifreeze also keeps the ice out of some ice creams.

In his new book, Lester Brown says the world's food supply is tightening -- and the reasons are many.

The comet ISON, discovered by two amateur astronomers last year, will zoom past the Earth next fall. But where did it come from?

Scientists have cooled potassium gas to one billionth of a degree below absolute zero. But in the quantum world, that's actually 'hotter' than the Sun. How is that possible?

What are your picks for the top science stories of 2012?

America’s Test Kitchen chef Jack Bishop explains how science can sharpen your cooking skills.

Author Bee Wilson examines how changing kitchen tools have influenced what, and how, we eat.

Chemist Richard Zare pores over the science of bubbles -- from champagne fizz to beer foam.

A father/daughter team has written a series of brain-teasers for science-minded students.