Curated Video
NKorean defects to find cancer cure in mushrooms
It's rare for elite North Koreans to defect to the south, but out of those who have, scientist Lee TB stands out in particular.Rather than to escape dire poverty or persecution at home, which are reasons why many other defectors risk...
Curated Video
Genetic sleuthing bolsters food poisoning searches - Animation
LEAD IN:
Genetic sleuthing is bolstering food poisoning investigations, helping scientists connect outbreaks that used to go undetected.
Whole genome sequencing started as a pilot program at The Centers of...
Be Smart
The Surprising Origin of Thanksgiving Foods
Many of the foods pilgrims ate include foods people still eat at American Thanksgiving celebrations today. The turkey, a domesticated animal native to the Americas, often finds itself the center of attention on this holiday. Today's corn...
PBS
Career Connections | Food Scientist - Quality Assurance Manager
Food scientists are responsible for keeping food factories clean and keeping consumers safe. Find out what it takes to become these superheroes of the food industry with a short video that details the skills, education, and training...
American Chemical Society
Is Aspartame Safe?
How sweet it is! Is it possible for something that tastes so sweet to be bad for us? Young sweetener scientists get an in-depth look at aspartame with a video from the American Chemical Society's Reactions playlist. Content includes...
PBS
The Food Chain
How does the amount of water required to grow alfalfa impact ice cream prices? The PBS food science video, part of a larger playlist, explains how farmers use water to grow the alfalfa that is fed to dairy cows. the video introduces the...
PBS
Next Meal: Engineering Food
Are genetically engineered foods risky or beneficial overall? The video, part of the PBS food science series, explores the debate from a scientific perspective. It explains the history of genetic modification, the benefits, and the...
TED-Ed
Why is Bread Fluffy, Vinegar Sour, and Swiss Cheese Holey?
The gourmands and foodies in your class will love this gastronomical video! Educational and entertaining, the video explains the natural and added microorganisms that occur with food production, including yeast in bread, carbonation in...
Science Friday Initiative
Science Friday: Smart Milk Jug, Invented by Sixth Graders
Check out this intelligent milk pitcher invented by a team of 6th graders from P.S. 126 in New York City. [2:46]
Science Friday Initiative
Science Friday: The Scoop on Stretchy Ice Cream
A traditional Turkish ice cream stretches like silly putty. Find out about the chemistry that is responsible for the behavior of this dessert. [3:16]
Science Friday Initiative
Science Friday: High Tech Meets High Art in "Modernist Cuisine"
An interview with Nathan Myhrvold, author of the 6-volume cookbook, Modernist Cuisine: The Art and Science of Cooking. Myhrvold uses tools and materials normally confined to a science lab. Aired July 1, 2011 [20:26 min]
Science Friday Initiative
Science Friday: Chile Peppers
In this segment, live from Tucson, Arizona, we'll take a scientific look at the chile pepper, from the chemistry and biology of a pepper's burn, to the psychology of why some people like it hot. Grab some salsa and listen in!
Science Friday Initiative
Science Friday: How to Get More for Your Bite
An interview with Barb Stuckey, a food inventor and author of Taste What You're Missing, who talks about how to fully experience the taste of your food. Aired Mar. 9, 2012 [18:09 min]
Science for Kids
Science Kids: Chemistry Videos: The Science of Chocolate
Learn about the chemistry behind making chocolate. [2:42]
Other
It's Ok to Be Smart: The Science of Bbq!!!
From burning wood, fluid dynamics, and thermodynamics are all apart of the cooking process and then we look at the actual meat being cooked and how it changes during cooking. [7:42]
Science Friday Initiative
Science Friday: Gear for Your Coffee Grounds
Sam Penix and Sam Lewontin, of Everyman Espresso in New York City, and Harold McGee, author of On Food and Cooking, percolate over how to get the most out of your grounds. From the chemex to the wood neck, the brewmasters filter out...
Science Friday Initiative
Science Friday: High Schoolers Give Hot Dog a Dna Test
Two high school students talk about their experiment using DNA barcoding to identify the ingredients in over 200 animal products, including many popular foods. They found some cases of misrepresentation. Aired Jan. 22, 2010. [3:33]
Tyler DeWitt, PhD
Science With Tyler De Witt: The Day: Maple Syrup the Modern Way
Tony Denning of Maple Leaf Farm in Canterbury started making maple syrup after he was laid off from his construction job three years ago. The sugarhouse is now a modern maple-producing operation using miles of plastic tubing, a vacuum...
PBS
Pbs Learning Media: The Ruff Ruffman Show: The Great Ruffet/scruffet Cook Off!
Explore kitchen chemistry as Ruff Ruffman and his brother Scruff compete in a cook-off. [6 min, 16 sec]
Science Friday Initiative
Science Friday: Yes, We Do Have Bananas, for Now
America's widely eaten banana variety, the Cavendish, could be wiped out by a fungus.
Science Friday Initiative
Science Friday: The Unsavory Story of Industrially Grown Tomatoes
Barry Estabrook discusses supermarket tomatoes and the people who pick them in Tomatoland.
Science Friday Initiative
Science Friday: Food Failures: Knead to Know Science Behind Bread
America's Test Kitchen editorial director Jack Bishop talks about the science behind a perfect loaf. [22 mins. 26 secs.]
Science Friday Initiative
Science Friday: What's the Secret to Great Tomato Flavor?
Horticulturalist Harry Klee is on a mission to bring great taste back to the supermarket tomato.
PBS
Pbs Teachers: Real Scientists: Dairy Scientist
Explore what a dairy scientist does. Discover how scientists work to improve the taste of ice cream.