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Transcript

MICHEL MARTIN, HOST:

Transcript

MICHEL MARTIN, HOST:

I'm Michel Martin and this is TELL ME MORE, from NPR News. Coming up, all kinds of folks made their debut on Twitter this year, including His Holiness, Pope Benedict XVI. We decided we wanted to talk about the best and worst of 2012 on Twitter. That's coming up later in the program.

At No. 6, Wild traces author Cheryl Strayed's crisis after her mother's death and a bitter divorce.

In A Man of Misconceptions: The Life of an Eccentric in an Age of Change, John Glassie writes of 17th-century Jesuit priest and scientist Athanasius Kircher, a renaissance man who studied magnetism, Mount Vesuvius, even the blood of plague victims. The only problem? His theories were often wrong.

Did you know that the human overbite may have evolved after people began using forks and knives? In Consider the Fork, author Bee Wilson traces how kitchen tools--from knives to pots to gas stoves--have changed over time, and how they have influenced what, and how, we eat.

Vowing to stop smoking, curb spending or exercise more this January 1? Nearly half of U.S. adults will make year-end resolutions to change for the better in the coming year. Clinical psychologist John Norcross talks about how to increase the odds of success.

In time for New Year's Eve, Science Friday examines the chemical reactions that transpire in fluted glassware. Ira Flatow and Richard Zare, a chemist at Stanford University, pore over the science of bubbles — from how to keep that open champagne fizzy (forget the cork) to why beer tastes better from a glass rather than a bottle.

Move over, CSI and NCIS, there's a new game in town. Authors Eric and Natalie Yoder share some of their 'One Minute Mysteries' that can be solved with logic and knowledge of science — and without the aid of a magically fast DNA lab or improbable photo enhancement software.

What's the secret to making a fluffy omelet or the perfect pie dough? Jack Bishop, chef and editorial director at America's Test Kitchen, stops by to debunk cooking myths and highlight some of the surprising finds from the show's new cookbook, The Science of Good Cooking.

You folks were busy this year.

According to our friend Kate Myers, by the start of this week there had been about 200,200 comments posted in this blog's threads in 2012. She tells us that about 21,000 different people shared their thoughts.

The person who had the most to say (and this won't be a surprise to frequent readers) was "Art Aficionado." He shared his thoughts nearly 2,000 times this year.