Think of this as the ur-bbq sauce. When English colonists arrived in America and settled near Roanoke they brought with them some of their tastes from home. Early British cooking reveals a penchant for tart flavors, and this sauce does not disappoint in that category.
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!
Every once in a while the cast sits down for a round table discussion about fun topics and this time was a blast. Take a listen as we reminisce over our guilty pleasures!
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!
Eggs are not only terrific for breakfast, they're also a wonderful teaching tool for all sorts of science lessons. Here are a few physics and chemistry experiments to perform with your family this weekend!
When it comes to candy making, few things are as delightful as a chocolate Easter bunny. But there's more to making a great rabbit than melting chocolate and pouring it into a mold. Learn all about chocolate tempering and the science behind this holiday favorite!
Something as ubiquitous as wool is often taken for granted. I teamed up with Debbie Matenopoulos to investigate how this fiber has been used in fashion since the dawn of animal husbandry! What's the difference between cashmere, merino, and alpaca? Stay tuned!
Austin, Texas’ SXSW is like San Diego's annual comic con. But instead of focusing on the latest in comic books, and action figures, SXSW is a gathering of exciting new film, music and technology, as well as food. Food technology changes the way we eat our everyday meals, and here's something very interesting that we spotted at the event.
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!
Geology provides more than enough art without our ever intervening. I teamed up with Paige Hemmis to DIY some great geode art projects and explain how these glorious rocks come to be!
Drying is one of the oldest and most common forms of food preservation. Canning technology is less than 200 years old, and freezing is even more recent (less than 100 years old for households), but drying technology is simple and affordable for nearly any one in the world, which is why jerky can be found around the globe.
Coloring eggs this time of year can be a fascinating lesson in natural pigmentation. Anthocyanin! Chlorophyl! Carotene! Make a rainbow basket of eggs using foods in your fridge!
Molecular gastronomy is the application of science lab techniques and compounds to every day cooking. Check out this quick tutorial on making pearls out of any liquid!
