Plastic in the kitchen can be scary, but there's a better way! Silicone is a synthetic rubber that has an incredibly high melting point, perfect for cookware. Here's the science behind the material.
The fantasy imagined by dear Edmund in "The Lion, The Witch, and The Wardrobe" can be a reality in your kitchen today! Making Turkish Delight is rather simple, all it takes is some sugar and arm power!
Ever wonder where tonic water gets its name? Here's the fascinating medical history of a bar standard!
What are those gelatinous balls that congregate at the bottom of your cup of milky tea? What are the little pearls commingling with your vanilla pudding? Here's the secret science of Tapioca!
The choice between steel, iron, copper, and aluminum has never been more confusing! There are pots and pans of every variety these days, including hybrids of multiple metals. Which is best? Here's the chemistry behind metal in your kitchen.
The painful headache that accompanies some of our favorite icy treats is something that even doctors and scientists debate. There are a few theories that have been put forward to help explain the pain, and I've got some quick remedies to help you quell the nasty feeling when it starts to attack!
Why do so many cookie recipes insist that you cream butter and sugar together? And why are the instructions so vague? Do you know what's happening when you cream butter and sugar? Here's the scientific analysis of that ever-important instruction.
What happens to your food in the deep, dark, recesses of the freezer? Here's a quick scientific breakdown of the process of freezer burn and what you can do to help prevent it!
Ever wonder what goes into making those blocks of tofu you see at the grocery store? Here's a quick lesson in protein coagulation!
Ever wonder what makes a brownie fudgy or cakey? Time to break down the science of this delectable treat!
Ever wonder why some ice is clear and some is cloudy? Here's the real science behind frozen water, and a great DIY for you and your family. Make an enormous ice cube this weekend for a snow cone party!
Ever wonder how charcoal is made? Or which fuel is best for cooking outdoors? Look no further! Here's all the information you need to better understand your grill.
BBQ varies from region to region, here's an investigative look at how those unique flavors were built over centuries of America immigration!
How much do we think we're eating? How much food is actually on our plates? When it comes to the psychology of filling your dinner plate there's more at work than just your hunger!
The plant-like organisms that grow in our oceans are responsible for nearly 90% of the oxygen in the atmosphere! Seaweed and the rest of the algae world are fascinating specimens, watch the video to learn why you might want to add some sea greens to your diet!
Ever wonder what's going on under the lid? Once you seal a pressure cooker there's a lot of science that goes into breaking down meats and grains, they're amazing devices!
Ever wonder what makes a pretzel? Is it the dough? Is it the shape? None of the above?! It's actually a surprising chemical reaction between the heat of the oven and a caustic solution used to wash the dough, here are the details!
How exactly do induction burners work? This magical form of heat is actually magnetic, no gas flames or electric burners in sight. Stay tuned for the science behind magnetic fields and hot pans!
Growing up, eating beef jerky was a real treat while backpacking across Colorado. Now that I know how to make it at home, it's less of a treat, but just as delicious!
Knowing which knife to use for each job can be confusing. Here's a breakdown on the physics of knives, and why it's important to match your blade to the task at hand!