Gloppy syrups gotta glop. Here's why.

Honey, maple syrup, all those delicious gooey, gloppy things have some really interesting physics behind them, says Adam Becker at New Scientist. Viscosity alone can't explain the way strands of syrup stretch and drizzle as you pour them. Instead, when we see a difference between pouring honey and pouring water, what we're really seeing is the effects of tiny ripples in the honey.