Homaro Cantu and Ben Roche come from Moto, a Chicago restaurant that plays with new ways to cook and eat food. But beyond the fun and flavor-tripping, there's a serious intent: Can we use new food technology for good?

When you take a bite of a hot pepper, your body reacts as if your mouth is on fire -- because that's essentially what you've told your brain! Rose Eveleth details the science and history behind spicy foods, giving insights into why some...

If you put your tongue on a 9-volt battery it might taste sour, kind of like lemonade, but why does that shock have a flavor?

Hank delves into the details about that very popular substance: caffeine.

If gulls just stole some of your chips while you were out trying to enjoy your lunch, you should feel lucky, because one species has recently developed a taste for live mammal meat!

Mister Brown and Squeaks learn all about why snakes stick out their tongues! Did you know that their tongues actually help snakes smell??



First Grade Next Generation Science

Standards

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osscutting Concept:...

Corn currently accounts for more than one tenth of our global crop production. And over 99% of cultivated corn is the exact same type: Yellow Dent #2. This means that humans grow more Yellow Dent #2 than any other plant on the planet. So...

Goats are amazing creatures, but there's a lot more than meets the eye.

SciShow News explores new research in the world of food, including insights into what causes food addiction, and how a certain flavor might be good for your health.

You might know that spicy food can make your mouth feel like it's on fire, but how does it do that?

We have many alternatives to sugar, but where are all the salt substitutes?

There’s a reason behind the saying “fish out water.” Fish don’t tend to do well if they’re not immersed in liquid. But walking catfish are surprisingly adept at making their way on land.

We’ve all heard the jokes about airline food, but have you ever wondered why most everyone in the world hates it so much?

From sucrose to high fructose corn syrup to... lead? Hank gives us the sweet and lowdown on sweeteners.

If you take a look at an ingredients list, odds are you'll find natural and artificial flavors somewhere in there. Turns out there's a whole science to making your pumpkin spice latte taste like pumpkin spice, or your potato chips taste...

Have you ever walked into a grocery store and wondered where all the varieties of apples came from? You might find SnapDragon, Pixie Crunch, Cosmic Crisp, Jazz, or Ambrosia next to the more familiar Red Delicious and Granny Smith. So why...

Salt doesn’t just make things salty! It has a lot of different effects on how we perceive flavors!

Science is delicious.

Mmmm! The smell of a batch of cookies straight out of the oven is enough to make your mouth water! But have you ever wondered why your mouth waters?! Jessi and Squeaks are here to tell you all about saliva and the many ways it helps you...

What does it actually mean when your snack cake has "naturally flavored" on the package?

Today we are talking about art and aesthetic appreciation. What makes something an artwork? Can art really be defined? Is aesthetic value is objective or subjective? Can taste be developed? How?

What's tasty, abundant and high in protein? Bugs! Although less common outside the tropics, entomophagy, the practice of eating bugs, was once extremely widespread throughout cultures. You may feel icky about munching on insects, but...

Have you ever noticed that toothpaste makes some yummy foods, like orange juice, taste awful? QQ explains!

Imagine a substance so powerful that it could blow you to bits or save your life depending on how you used it. Well imagine no more: such a substance exists and you've probably heard of it.