Episodes
1. What Makes Us Human?
October 10, 2012
Scientists have struggled for centuries to pinpoint the qualities that separate human beings from the millions of other animal species that have evolved on this planet. David Pogue explores the traits we once thought were uniquely ours—language, tool-making, even laughter—to uncover their evolutionary roots. He'll trace some of the crucial steps that transformed cave men to accountants, and find out if any of his own DNA came from a Neanderthal ancestor.
2. Can Science Stop Crime?
October 17, 2012
What's the secret to stopping crime? David Pogue gives the third degree to scientists pushing the limits of technology, not only to solve horrific murders but also to try to prevent crimes before they even happen. Pogue learns the latest techniques, from unraveling the clues embedded in a decomposing corpse, to detecting lies by peering directly into a suspect's brain, to tracking the creation of a criminal mind. And we meet a genius crime-stopper who has made some terrifying discoveries, including how easy it is for a bad guy to highjack not just your laptop but your kids’ toys, medical devices, even your car.
3. How Smart Can We Get?
October 24, 2012
How do you get a genius brain? Is it all in your genes? Or is it hard work? Is it possible that everyone’s brain has untapped genius–just waiting for the right circumstances so it can be unleashed? From a man who can immediately name the day of the week of any date in history to a “memory athlete” who can remember strings of hundreds of random numbers, David Pogue meets people stretching the boundaries of what the human mind can do. Then, Pogue puts himself to the test: after high-resolution scanning, he finds out how the anatomy of his brain measures up against the greatest mind of the century: Albert Einstein.
4. Can I Eat That?
October 31, 2012
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 David 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?
5. What Are Animals Thinking?
November 7, 2012
Probe animal morality, the "swarm intelligence" of a beehive, the amazing navigation talents of pigeons, and more.
