SciShow
The Chemistry of Fried Food
You know it, and you love it. Fried food! But there’s more to fried dishes than just plopping food into hot oil. You have to know what’s up with the food you’re cooking and what oils will work best for you dish.
SciShow
9 Scientific Cooking Techniques
All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.
Curated Video
Bitter foods SHOULD taste terrible...here's why they don't
If disliking bitter foods evolved to keep us alive, why do we LOVE some bitter foods?
Science Buddies
Shaping Hard-boiled Eggs
Have you ever played with your food, creating funny faces or colorful edible artworks? In this activity, you can do just that, but with results you might not expect! You will learn a fascinating way to cook and shape boiled eggs, and...
SciShow
9 Scientific Cooking Techniques
All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.
Curated Video
Science hacks for crispy snacks
Want to get super-crispy food at home? Maximize these two crisp-making qualities.
Curated Video
Title: The Recipe For Life
If the human body could be distilled down into one molecule, what would our chemical formula be? And WHY is it that way? There’s a whole lot of elements on the periodic table, but life depends on relatively few of them in order to build...
Curated Video
How to make your food 30x more delicious
You’ve heard a lot about umami, but you probably don’t know the full story.
Curated Video
How to make your food 30x more delicious
You’ve heard a lot about umami, but you probably don’t know the full story.
SciShow
9 Scientific Cooking Techniques
All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory. #cooking #chemistry...
Food Farmer Earth
Michael Pollan - On the Mistaken Belief of Nutritionism
Journalist and author, Michael Pollan, explains how Americans have come to view food through the lens of nutritionism that he references from his book, "In Defense Of Food". As Pollan explains in this 2008 talk, we often think of food...
Curated Video
What Is Carbon Neutral and Biofuels
Learn the basics about carbon neutral and biofuels, as a part of environmental chemistry. Coal, oil, natural gas, shale gas and gas from fracking are fossil fuels formed hundreds of millions of years ago from living things that got...
Curated Video
You're (probably) using fat wrong
Fats add flavor to food in all sorts of ways - but they can also backfire.
Curated Video
How heat affects food in cooking
From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)”:...
Curated Video
Food molecules: fats, carbohydrates, and proteins
From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)”:...
Curated Video
What Is Carbon Neutral and Biofuels | Environmental Chemistry | Chemistry | FuseSchool
Learn the basics about carbon neutral and biofuels, as a part of environmental chemistry. Coal, oil, natural gas, shale gas and gas from fracking are fossil fuels formed hundreds of millions of years ago from living things that got...
Food Farmer Earth
Agriculture and Public Health: One Grape Grower Speaks Out
When it comes to organics vs. biodynamics vs. conventional farming, you get a lot of "you're with us, or you're against us." As Kevin Chambers explains in this video, when it comes to his farming practices at Resonance Vineyards in...
Life Noggin
The Science Behind Cooking
There’s actually a lot of chemistry that makes your food taste so good. Let’s find out a little about the science behind it. Get 20% off new domains, web hosting and email from https://www.domain.com by using the code "NOGGIN". Life...
MinuteEarth
Why Does Wine Make Your Mouth Feel Dry?
Astringent plant chemicals called tannins bind proteins on mucous membrane and skin, generating a prickly, puckery mouthfeel from foods and letting us “tan” skins into leather. ___________________________________________ If you want to...
Curated Video
What Makes Kimchi So Delicious?
It’s the fermented food most requested by you, the viewers! What makes kimchi sour and spicy, yet also surprisingly rich and buttery? This week on Reactions, it’s the chemistry of kimchi. Subscribe! http://bit.ly/ACSReactions Facebook!...
Curated Video
The Art of Baking: From Ancient Times to Modern Techniques
This video provides a brief history and overview of the baking process, highlighting how baking has evolved from ancient times to the present day. It explains different techniques and showcases how baking is used to make various dishes,...
Curated Video
Why you SHOULD use imitation vanilla
What’s with all the different kinds of vanilla - and are the pricey ones worth it?
Curated Video
Welcome to MinuteFood
MinuteFood serves up the science of what we cook, eat, and drink - all with the goal of unlocking ultimate deliciousness.
Curated Video
Why does wine smell like roses?
Have you ever smelled popcorn or cat pee in your wine? Here's why.