Michael Pollan's bestselling book "In Defense of Food" was a call to arms for making real food a bigger part of Americans' diets. Now he takes that push to PBS with a new documentary. He joins Jeffrey Brown to discuss why we’ve lost the...

Health correspondent Betty Ann Bowser talks to author Dr. David Kessler about overeating and what is behind people's cravings, the subject of his new book, "The End of Overeating."

* Viewer discretion advised. This video includes discussion of mature topics and may be inappropriate for some audiences. In 2012, Colorado legalized cannabis and added to what has fast become a multibillion-dollar global industry for...

"Tipping Point" author Malcolm Gladwell gets inside the food industry's pursuit of the perfect spaghetti sauce -- and makes a larger argument about the nature of choice and happiness.

Uncover the fascinating story of Betty Crocker, a fictional character created to answer baking questions in 1921.<br/>

We crave unhealthy foods because they contain lots of sugar and artificial additives, which taste delicious, and therefore trigger the release of certain pleasure-inducing neurotransmitters. Furthermore, we are evolutionarily programmed...

Discover the chemical process which produces some of our most common foodstuffs, from bread to yoghurt, to wine and vinegar. Chemistry - Chemical Industries - Learning Points. Fermentation is the process of converting sugar and other...

Discover the fascinating journey of William A. Mitchell, an All-American food chemist and junk food wizard whose creations revolutionized the world's taste buds. From the infamous Pop Rocks to the beloved Tang and Cool Whip, Mitchell's...

Uncover the fascinating story of Betty Crocker, a fictional character created to answer baking questions in 1921.

In the 1930s, Jewish butchers the Schechter brothers showed integrity when they fought what they felt were unjust regulations, in order to uphold their faith and customer trust.

Joan Dye Gussow discusses the transformative shifts in the U.S. food system, emphasizing the transition from natural, whole foods to nutritionally equivalent, processed alternatives. She critiques the impact of industrialization on food...

ADM chief executive Juan Luciano discusses how one of the biggest agriculture enterprises in the world is addressing growing demands for sustainability up and down the global food-supply chain with WSJ Chicago Bureau Chief Joanna Chung.

Executives from Mondelēz International, Cargill and Misfits Market discuss food-related supply chain challenges that started with the pandemic and are now being exacerbated by the Russia-Ukraine conflict.

Michael Pollan discusses the changing views on dietary fats, particularly the shift from demonizing saturated fats like butter to questioning the health implications of margarine and other processed substitutes. He critiques the food...

Anne Simpson, managing investment director of CalPERS, one of the world's largest pension funds, discusses the growing power of the investor, and its potential impact on the global business of food, with WSJ Business Editor Jamie Heller.

Consumers and shareholders are asking more of the companies they support with their dollars and investments. How best to measure companies beyond profits and exposure, taking into account responsible practices and stewardship of the future?

With the Brexit deadline getting ever closer, it's worth asking if the UK is ready to handle a no-deal Brexit. Luckily Michael Gove spoke in front of the house to discuss the government's readiness. So in this video we discuss the...

Continental Grain CEO Paul Fribourg discusses where profits and innovation will be found across the food industry and the agricultural economy with WSJ's Jesse Newman.

Where does a 200-year-old agricultural dynasty look for opportunities to profit in the next century? Continental Grain invests in companies ranging from soybean processors to startups like plant-based burger-maker Impossible Foods.<br/>

The barriers to enter the food business are lower than ever, and start-ups respond faster to the latest trends. The Big Food companies are learning to adapt.

New technology and changing consumer tastes are transforming the fast-food business. Here's how the world's largest fast-food restaurant chain aims to keep pace.

Kraft Heinz CEO Miguel Patricio and Carlos Abrams-Rivera, the consumer goods giant's North America Zone president, discuss their challenges and new strategic plans for adapting to changing economic forces and keeping up with competition.

An algorithm designs the perfect website, an exoskeleton puts a spring in your step and a scanner sees inside your food. Plus, the entrepreneur who invented the mouse reveals his next big idea.



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In this video, students will learn about different methods of separating substances in mixtures and solutions. They will explore physical changes in matter, the properties of mixtures and solutions, and the processes of evaporation,...