KLRU

Over the air - 18.1
AT&T U-verse - 18 / 1018
Grande - 9 / 309
Spectrum - 9 / 1221
Direct TV - 18
Dish - 18
Google - 18
Suddenlink - 9
Northland - 11 / 402
CMA - 9 / 465

KLRU Create

Over the air - 18.2
Grande - 283
Spectrum - 1270
Google - 76
Suddenlink - 142

KLRU Q

Over the air - 18.3
Grande - 284
Spectrum - 20 / 1268
Google - 77
Suddenlink - 143

PBS Kids

Over the air - 18.4
Grande - 285
Spectrum - 1269
Google - 78
Suddenlink - 144

KLRU Schedule | 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?

Visit the Website: http://www.pbs.org/wgbh/nova/sciencenow/

Episode #604 / Length: 56 minutes


On TV