Hank talks about the molecules that make up every living thing - carbohydrates, lipids, and proteins - and how we find them in our environment and in the food that we eat.

As the narrative goes, fat is bad. Well, it's actually more nuanced than that. The type of fat you eat is more impactful on your health than the quantity. George Zaidan examines triglycerides, the varied molecules that make up fat, and...

In this video Paul Andersen describes the lipids (of the fats). He explains how they are an important source of energy but are also required to cell membranes. He explains how the hydrocarbon tails in triglycerides contain energy...

Today Hank talks about the deliciousness of alkenes & alkynes, their structures, and how to remember which is which by simply knowing the alphabet. Also, he breaks down hydrogenation, halogenation, polymerization, and...

Taking good care of your cast iron (or carbon steel!) cookware starts with understanding the chemistry it relies on.

This video is a quiz over topics covered in the Nutrition Basics series. The speaker asks multiple-choice questions about various topics related to food and the body, such as the process of digestion, essential nutrients, and the role of...

This video summarizes the topics covered in the Nutrition Basics series. It discusses the basic principles of nutrition, including the process of digestion and the six essential nutrients that make up food. Nutrition Basics part 9/10

The video is an introduction to the topic of nutrition, exploring the different types of food that people enjoy and why our bodies need and crave food. Nutrition Basics part 1/10

The video discusses the importance of consuming fats in moderation for good health. The video also distinguishes between different types of fats, such as saturated fats, unsaturated fats, and trans fatty acids. Nutrition Basics part 4/10

High speed oil pouring from bottle

High speed oil pouring from bottle