Veteran bartender David Shenaut from the soon to open Portland restaurant —Raven and Rose, demonstrates how to make the classic Irish Coffee drink.

From the archives: Marge Braker, a retired home economics teacher from Oregon State University Extension Service, shows how to can pears in this thorough video demonstration. She also includes all the necessary steps in her recipe,...

From the archives: Cake Decorating: Fun With Fondant shows the fun and passion behind Robin Hassett and her decorating using fondant.

Caitlin Daniels of Two Tarts Bakery, gives us another idea how to make delicious fun with some of our favorite cookie cutters.

A great preserve faithfully captures the essence of the fruit and magnifies its flavor. So says organic farmers Anthony and Carol Boutard who strive for this level with their Ayers Creek Farm fresh fruit preserves.

Veteran pastry chef Mary O'Rourke of The Waffle Window in Portland, Oregon shows us how to make a rustic tart, also known as a galette with fresh pears and figs.

Theo is eating too many sweets, so Wendy teaches him about a balnced diet.

Learn the basics about recycling glass as a part of environmental chemistry.

Understanding numbers in a foreign language can be hard!

But practice makes per

fect.

PLEASE NOTE: The answer to question 10 in Set 2 is incorrect in the video. See below for the c

orrect...

In this video, we will cover string methods.
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This clip is from the chapter "Basics for Data Science: Python for Data Science and Data Analysis" of the series "Data Science and Machine Learning (Theory and Projects) A to Z".In...

In this video, Marisa McClellan, author of Preserving by the Pint, demonstrates how to make a apricot lavender butter using honey instead of sugar. Throughout the demonstration McClellan shares a broad array of information and tips such...

Water is a simple molecule, so our body does not have to break it into smaller, simpler molecules to digest it. In fact, water molecules are so small that they have no problem diffusing through the cell membrane. This cell membrane...

David Padberg, Executive chef at Park Kitchen in Portland, Oregon, demonstrates how to make real Wasabi, and shows some of the excellent foods that it can be used on as a garnish. alad or mayonnaise or whatever you want to use with them.

Daddy Rabbit's got fresh strawberries. Ria wants to make milkshake. But will there be enough for everyone? Watch this fun video to find out.

Portland Chef Annie Cuggino of Veritable Quandary, demonstrates how to turn simple ingredients, into well—what you see in this video!

What is the difference between a liqueur and a brandy? Or, a whiskey and a fruit brandy? Artisan distiller Sebastian Degens of Stone Barn Brandyworks defines the three basic groups, collectively referred to as spirits.

The pretzel is a style of braided or knotted bread that became popular in Europe over a thousand years ago. No one knows who invented the pretzel, but it is believed to have come from either Italy or Germany. Learn more about the bread...

Monosaccharide-Linking Reactions (with UTP)

Nonoxidative Pentose Phosphate Shunt

1) Theory behind Carbohydrate fermentation test in microbiology. 2) How to identify bacteria as A, AG, or (-)

View Part 2 of this 2-video series next in the Kinesiology/Personal Training Playlist in which we convert the avocado's calories to body fat weight.

Sugar: this white wonder that gives us sweet satisfaction... but at a bitter price. What dangers are lurking in these snow white crystals? Is sugar the new tobacco? Can it really lead to other problems like diabetes? Let's investigate...

Marisa McClellan shares her personal journey from childhood experiences of making jam to embracing canning as a full-blown career, highlighting the simplicity and accessibility of hot water bath canning for home preservation. She...

Disaccharides Sucrose