SciShow
The Chemistry of Fried Food
Foods are fried in oils, which are basically a fat that is a liquid at room temperature. Another great video about the chemical reactions in cooking, this one explores frying food. The narrator explains that from the appearance of...
SciShow
9 Scientific Cooking Techniques
Liquid nitrogen makes microscopic ice crystals, which make for a creamier food product than normal freezing. A gastronomical video explores nine different cooking techniques that are scientifically based. From food pairing to using...
Education Development Center
What's Cooking? Water
What a fresh approach to learning about water! Chef Jamika Pessoa explains the chemical composition of this vital compound, what happens when heat is added or removed, and how much water is contained in different organs and...
Domain of Science
The Map of Chemistry
Many people study for years to understand even a subsection of chemistry, yet an informative video attempts to cover all of chemistry in 12 minutes. It starts with atoms and elements and moves through bonding, reactions, energy, and...
American Chemical Society
Why Are Avocados So Awesome?
Is it just coincidence that avocados and awesome both begin with the letter A? Introduce young nutritionists to a super food with some super powers using a video from the Reactions playlist. Scientists from the American Chemical Society...
Be Smart
The Science of BBQ!!!
Ready for a lesson on the wonders of cooking? Young scientists view the short video segment and explore the science of temperature changes on physical and chemical properties in food as the cooking process transforms raw ingredients into...