Nbc Learn: Chemistry of Pumpkin Pie

Most recipes for Thanksgiving pumpkin pies call for clove and nutmeg - two distinct spices that come from two nearly identical molecules: eugenol and isoeugenol. "The Chemical Bond Between Cloves and Nutmeg" explains how the strength and placement of just one chemical bond makes eugenol responsible for the taste and aroma of cloves, and isoeugenol responsible for the taste and aroma of nutmeg. Also in this Thanksgiving collection: some pumpkin history and background from the NBC Learn collections; facts and figures on pumpkins and spices; and a 1910 Army pumpkin pie recipe that calls for products with the molecular properties of both eugenol and isoeugenol. Click on the video for more resources.