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!

Can scientists actually make discoveries by licking things? Believe it or not, they can. Join Hank Green and learn the surprising amount of discoveries made by scientists....and their tongues.

Your kitchen really is your own personal science lab, so here are some science-based cooking tricks to make tastier, healthier, and awesomer meals.

Many of us rely on a morning cup of coffee, or several morning cups of coffee, to get us going. But climate change has the potential to shift not only where and how we grow coffee, but whether it can be grown at all. Hosted by: Hank Green

You've probably heard that theres a fungus among us—but how much of fungi are helpful vs harmful? Turns out there's quite a grey area! Join Stefan Chin for a new episode of SciShow and learn more about the multipurpose world of fungi!

Without refrigerators, we'd have spoiled milk, moldy cheese, and warm sodas. However, there are some foods that don't fare so well in a chilly fridge, including tomatoes. Hosted by: Olivia Gordon

Countries around the world waste huge amounts of food every year: roughly a fifth of food items in the US are tossed because consumers aren't sure how to interpret expiration labels. But most groceries are still perfectly safe to eat...

Squeaks and Mister Brown learn all about how to use brine to make homemade pickles!

Squeaks went on a trip to the beach, and wants to tell Mister Brown all about it! And, we can learn all about the science that formed the beach, plus a guest appearance by Grady the tardigrade to talk all about the plants and animals in...

Are the five senses really all that we use to take in the world around us, or is it a little more complex than that, with psychology playing a more prominent role than you might have thought?

Media and advertising companies still use the same old demographics to understand audiences, but they're becoming increasingly harder to track online, says media researcher Johanna Blakley. As social media outgrows traditional media, and...

The milk industry produces in excess of 840 million tons of products each year. Why do humans drink so much milk? And given that all mammals lactate, why do we favor certain types of milk over others? Jonathan J. O'Sullivan describes how...

Your kitchen really is your own personal science lab, so here are some science-based cooking tricks to make tastier, healthier, and awesomer meals.

TED collaborates with animator Andrew Park to illustrate Denis Dutton's provocative theory on beauty -- that art, music and other beautiful things, far from being simply "in the eye of the beholder," are a core part of human nature with...

In this episode, we looked at food engineering. We explored how food’s capacity to spoil makes it a unique challenge from an engineering viewpoint. We saw how many branches of engineering come into play to process ingredients, ensure...

Want to learn more about the topic in this week's video? Here are some keywords/phrases to get your googling started: <b<br/>r/>

soil salinity - when soils have high salt levels that have adverse effects on plants

You probably know not to lick something unfamiliar. But there are actually a surprising number of discoveries that have been made because scientists licked things.

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In 1968, Dr. Robert Ho Man Kwok felt ill after dinner at a Chinese restaurant and wrote a letter to a medical journal connecting his symptoms to MSG. His letter would change the world's relationship with MSG, inspiring international...

If you’re a huge fan of garlic, it turns out your time in the womb might be at least partly responsible!

In 1901, David Hänig published research that led to what we know today as the taste map: an illustration that divides the tongue into four separate areas. It has since been published in textbooks and newspapers. There is just one...

HOMUNCULUS! It's a big and weird word that you may or may not have heard before, but do you know what it means? In this episode of Crash Course Psychology, Hank gives us a deeper understanding of this weird model of human sensation.

For a respiratory disease, COVID-19 sure seems to affect more than just the respiratory system. Scientists think the receptor ACE2 is to blame.

When it comes to creating vegetarian meat substitutes, flavor is only one hurdle—smell and texture are also major factors, and scientists have been making breakthroughs on creating a convincing meatless meat experience. We also got some...

It’s common knowledge that our sense of taste is tied to our sense of smell, right? But our brains are complex and taste is also tied to our senses of touch, sight, and even hearing.