SciShow
Searing Meat Is A Delicious Lie
Your favorite TV chef might have told you to make sure you sear your meat because that nice brown crust helps seal in the moisture, but is that actually how it works? Michael explains the science of your cook out.
SciShow
How Can Orange Juice Make Your Kale Better?
No matter how much kale or spinach you eat, the bioavailability of non-heme iron doesn't increase, but the vitamin C in orange juice can actually help your body absorb more of it.
SciShow
5 Chemicals That Are in (Almost) Everything You Eat
Discover 5 key chemicals that we use to make our food taste the way it's supposed to taste, look the way we expect it to look, and generally survive the journey to our tables intact.
Curated Video
The Science of Hot Chocolate: From Powder to Perfect Sip
Ever wondered how a simple cup of hot chocolate comes to be? This video dives into the fascinating science behind instant hot chocolate. From the physics of mixing cocoa with milk to the technology behind turning liquid milk into powder,...
Curated Video
Rancidity: Why Do Foods Turn Rancid?
Rancidity refers to the complete or incomplete hydrolysis or oxidation of fats and oils when exposed to air, light, moisture, and bacterial activity; this generally occurs in food items, making them undesirable for consumption. In more...
Other
American Chemical Society: Sweet Science: Candy Chemistry
These videos provide the chemistry used to produce hard candy and candy corn. The videos feature Richard Hartel, Ph.D., professor of food engineering at the University of Wisconsin-Madison.