Did you know that there are good and bad ways to cook your food, according to science? From frying and baking, to zapping and roasting, here are a few scientifically backed dos and don’ts of food preparation and cooking. Let's go!

You stick cookie dough into an oven, and magically, you get a plate of warm, gooey cookies. Except it's not magic; it's science. Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we...

Beneath your ribs, you'll find, among other things, the pancreas -- an organ that works a lot like a personal health coach. Emma Bryce explains how this organ controls your sugar levels and produces a special juice that releases the...

Mr. Andersen explains the difference between physical and chemical changes. A brief discussion of chemical reactions and equations is also included.

Powder vs. Soda: an important distinction!

The chemical process by which a base neutralises an acid, producing a salt and water.
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A Twig Science
Glossary Film.
Key scientific terms defined in just 60 seconds using stunning images and concise textual...

Dr. Forrester defines the terms: molecule and compounds. She explains that every substance of matter is made up of atoms, and she discusses Dalton’s atomic theory.

Visual demonstration of the lab factors that affect enzymes

This nugget explains the different chemical properties of carboxylic acids and their uses.