The science magician displays a bottle and a short length of rope. She explains that according to the ancient legends, a genie lives in the bottle. While you can’t see the genie, if you tickle him with something like a rope, it makes him mad and he hangs onto the rope. The rope is inserted into the bottle and jiggled a bit. When the bottle with the rope still inside it is turned upside down, the rope is seen to dangle unsupported from the bottle. The magician explains that the genie is even strong enough to make the bottle float. Now, the bottle and rope are turned right side up. While holding only the end of the rope, the magician lets go of the bottle and it is seen to float at the end of the rope. On command, the genie releases the rope, it is easily removed from the bottle and handed out for examination. The bottle may be examined, as well. Nothing unusual will be found. But how?

Some things look so easy until you try them. Case in point... How hard would it be to inflate a balloon in a plastic soda bottle. Hey, no big deal. Just put the balloon down inside the bottle and puff away. That's until you realize something about the properties of air. Don't worry... Steve Spangler will show you how to be amazing.

You won't believe your eyes when you see what happens to ordinary packing peanuts when they come in contact with a solvent called acetone. They seem to magically "disappear." In fact, the Styrofoam reacts with the solvent to reveal the fact that Styrofoam is made up of long strands of styrene molecules with lots of air pockets. This demonstration also reminds us about the importance of reducing our use of Styrofoam and replacing it with more Earth-friendly packing materials.

It's been described as the five minute way to make amazing ice cream. No cranking… no ice and rock salt mixtures… and you can forget about those electric ice cream makers. All you need is a little liquid nitrogen (-320°F), some creamy ingredients and an appetite for exploring the science of food. Keep reading to learn the secrets for finding and safely using liquid nitrogen to make one of the most trendy desserts on the cooking show scene.