Many of the foods pilgrims ate include foods people still eat at American Thanksgiving celebrations today. The turkey, a domesticated animal native to the Americas, often finds itself the center of attention on this holiday. Today's corn...

Food scientists are responsible for keeping food factories clean and keeping consumers safe. Find out what it takes to become these superheroes of the food industry with a short video that details the skills, education, and training...

How sweet it is! Is it possible for something that tastes so sweet to be bad for us? Young sweetener scientists get an in-depth look at aspartame with a video from the American Chemical Society's Reactions playlist. Content includes...

How does the amount of water required to grow alfalfa impact ice cream prices? The PBS food science video, part of a larger playlist, explains how farmers use water to grow the alfalfa that is fed to dairy cows. the video introduces the...

Are genetically engineered foods risky or beneficial overall? The video, part of the PBS food science series, explores the debate from a scientific perspective. It explains the history of genetic modification, the benefits, and the...

The gourmands and foodies in your class will love this gastronomical video! Educational and entertaining, the video explains the natural and added microorganisms that occur with food production, including yeast in bread, carbonation in...

Check out this intelligent milk pitcher invented by a team of 6th graders from P.S. 126 in New York City. [2:46]

A traditional Turkish ice cream stretches like silly putty. Find out about the chemistry that is responsible for the behavior of this dessert. [3:16]

An interview with Nathan Myhrvold, author of the 6-volume cookbook, Modernist Cuisine: The Art and Science of Cooking. Myhrvold uses tools and materials normally confined to a science lab. Aired July 1, 2011 [20:26 min]

In this segment, live from Tucson, Arizona, we'll take a scientific look at the chile pepper, from the chemistry and biology of a pepper's burn, to the psychology of why some people like it hot. Grab some salsa and listen in!

An interview with Barb Stuckey, a food inventor and author of Taste What You're Missing, who talks about how to fully experience the taste of your food. Aired Mar. 9, 2012 [18:09 min]

Learn about the chemistry behind making chocolate. [2:42]

From burning wood, fluid dynamics, and thermodynamics are all apart of the cooking process and then we look at the actual meat being cooked and how it changes during cooking. [7:42]

Two high school students talk about their experiment using DNA barcoding to identify the ingredients in over 200 animal products, including many popular foods. They found some cases of misrepresentation. Aired Jan. 22, 2010. [3:33]

Tony Denning of Maple Leaf Farm in Canterbury started making maple syrup after he was laid off from his construction job three years ago. The sugarhouse is now a modern maple-producing operation using miles of plastic tubing, a vacuum...

Explore kitchen chemistry as Ruff Ruffman and his brother Scruff compete in a cook-off. [6 min, 16 sec]