Making a cocktail for our intergalactic guests was a dream come true. The cast of Star Trek: TNG visited us and I was able to teach a quick lesson on density while putting together a colorful drink.
Lip Synch competitions are always fun, and this one was no different! Here's the 2016 Halloween Lip Synch Battle!
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.
Why are mustard seeds hot like chili peppers? Why is some mustard bright and mellow, while others are murky and hot? Here's the quick breakdown on how mustard works in the 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!
Are soufflés really as tricky as you've been led to believe? Trust me, when you look at them scientifically, it's pretty easy to make them perfectly every time.
Want to salute the end of summer with something extra special? Try making some sorbet with fresh fruit from the farmer's market and spike it with a little wine!
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!
Looking for an educational DIY to tackle with your kids? Look no further! Here's a great way to learn about magnets, while getting messy with some homemade slime.
Want a quick primer on how microwaves work to heat our food? Here's the easy science behind those incredible machines!
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.
Oh, the delectable cranberry! It sings a tart song, brightly. But how do we get cranberries from the fields to the tables? And just what makes that jellied cranberry sauce jiggle so much?
A favorite treat around the New Year in Japan, mochi is a sweet bun made from rice. I learned from a mochi master in Japan how to make the treat, it takes a lot of muscle!
Ever wonder what's inside those delightful little clouds of fluff? Look no further, here's the science behind marshmallows!
Emulsions are all around us, and they're particularly powerful in the kitchen. Ever wonder how to make mayo? Here's the quick answer!
Sophie and I had a blast talking about the science, history, and nutritional benefits of sesame. And I get to make one of my favorite desserts, halvah!
Ever wonder what's so magical about this ancient brew? Here's a full scientific breakdown of kombucha!
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!
It's time for another round of "Ask Dan!" I love answering your Facebook questions, and this time we had some spectacular science to explore!
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!