Geek-A-Licious: Science Never Tasted So Good

By: Roberto Ferdman

Ted Russin is a man of science and a foodie of the highest order, and he's bringing geekdom and all its glory back into the kitchen where it belongs. Ted is teaming up with top chefs to solve their kitchen conundrums using a touch of scientific inspiration.

Ted pushes the boundaries of familiar foods like eggs, corn and gravy and transforms them into new tastes and textures. Basketball-sized souffles, savory sorbets and bouncy gravy balls — Ted turns his kitchen into a playground  tonight on Geek-A-Licious.

The show is sure to challenge everything you know — or think you know — about food. But you need not worry... in Ted Russin's kitchen, science never tasted so good.  Catch it all tonight at 8pm ET.

Ted gives his latest creation a test run — jello you can jump on.  Tune in tonight at 8pm ET to find out how it went!

Learn more about Geek-A-Licious .

Next Up

This Guy is Drinking Ten Cokes a Day For Science

This blogger has decided to drink ten whole cans of Coke each and every day, to see if it will wreak havoc on his body. Spoiler alert: It does.

Your (Not-So) Basic Strawberry Jam Recipe

Savor the sweetness of strawberries all year long with this easy jam recipe. Start simple with our basic strawberry jam, then give one of our variations a try.

DIY Kimchi Recipe

Richie Nakano from Hapa Ramen shares his kimchi recipe.

Linzer Cookies

Use a star-shaped cookie cutter to make these easy sandwich cookies for a 4th of July BBQ, or go with a heart and serve them to your valentine.

Watch Judy Greer's Culinary Dream Become a Nightmare on Star Plates

Watch Judy Greer and Top Chef's Antonia Lofaso on the new Cooking Channel show Star Plates.

Sweet Potato Casserole Pie with Marshmallow Praline Topping

Turn sweet potato casserole into a pie recipe this Thanksgiving with this southern twist from Cooking Channel.

July 4th Red, White and Blue Cheesecake

Make a simple July 4th cheesecake with red raspberry, white vanilla and blue blueberry layers with this recipe from Cooking Channel.

So Much Pretty Food Here