Brian McLogan
Solving a quadratic by completing the square
👉 Learn how to solve quadratic equations by completing the square. When solving a quadratic equation by completing the square, we first take the constant term to the other side of the equation and create a perfect square trinomial with...
SciShow
9 Scientific Cooking Techniques
All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.
Curated Video
Bitter foods SHOULD taste terrible...here's why they don't
If disliking bitter foods evolved to keep us alive, why do we LOVE some bitter foods?
Science Buddies
Shaping Hard-boiled Eggs
Have you ever played with your food, creating funny faces or colorful edible artworks? In this activity, you can do just that, but with results you might not expect! You will learn a fascinating way to cook and shape boiled eggs, and...
SciShow
9 Scientific Cooking Techniques
All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.
Curated Video
Science hacks for crispy snacks
Want to get super-crispy food at home? Maximize these two crisp-making qualities.
SciShow
Why You Should Never Put Tomatoes in the Fridge!
Without refrigerators, we'd have spoiled milk, moldy cheese, and warm sodas. However, there are some foods that don't fare so well in a chilly fridge, including tomatoes. Hosted by: Olivia Gordon
Curated Video
How to make your food 30x more delicious
You’ve heard a lot about umami, but you probably don’t know the full story.
Curated Video
How to make your food 30x more delicious
You’ve heard a lot about umami, but you probably don’t know the full story.
SciShow
9 Scientific Cooking Techniques
All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory. #cooking #chemistry...
Red Rock Films
Ecosystem Activator: Temperate Forests. Age 7 - 10.
Temperate forests of deciduous and coniferous trees. Animals and their seasonal interactions with the trees and forest biome. Engaging Animal Behavior within the ecosystem. How to protect this ecosystem.
Curated Video
You're (probably) using fat wrong
Fats add flavor to food in all sorts of ways - but they can also backfire.
Economics Explained
Japan - The Fading Economy: Occupation And Reconstruction Of Japan
Japan became the first of the modern Asian countries to experience massive sustained economic growth. Japan had a lot going for it after the end of the war, it was able to rebuild with the help of the allies and go through its own modern...
Curated Video
How heat affects food in cooking
From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)”:...
Curated Video
Food molecules: fats, carbohydrates, and proteins
From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)”:...
Curated Video
What Is Carbon Neutral and Biofuels | Environmental Chemistry | Chemistry | FuseSchool
Learn the basics about carbon neutral and biofuels, as a part of environmental chemistry. Coal, oil, natural gas, shale gas and gas from fracking are fossil fuels formed hundreds of millions of years ago from living things that got...
Food Farmer Earth
Agriculture and Public Health: One Grape Grower Speaks Out
When it comes to organics vs. biodynamics vs. conventional farming, you get a lot of "you're with us, or you're against us." As Kevin Chambers explains in this video, when it comes to his farming practices at Resonance Vineyards in...
Life Noggin
The Science Behind Cooking
There’s actually a lot of chemistry that makes your food taste so good. Let’s find out a little about the science behind it. Get 20% off new domains, web hosting and email from https://www.domain.com by using the code "NOGGIN". Life...
MinuteEarth
Why Does Wine Make Your Mouth Feel Dry?
Astringent plant chemicals called tannins bind proteins on mucous membrane and skin, generating a prickly, puckery mouthfeel from foods and letting us “tan” skins into leather. ___________________________________________ If you want to...
Curated Video
What Makes Kimchi So Delicious?
It’s the fermented food most requested by you, the viewers! What makes kimchi sour and spicy, yet also surprisingly rich and buttery? This week on Reactions, it’s the chemistry of kimchi. Subscribe! http://bit.ly/ACSReactions Facebook!...
Curated Video
The Art of Baking: From Ancient Times to Modern Techniques
This video provides a brief history and overview of the baking process, highlighting how baking has evolved from ancient times to the present day. It explains different techniques and showcases how baking is used to make various dishes,...
Curated Video
Understanding the Difference Between Baking Powder and Yeast
In this video, the differences between baking powder and yeast are explained. While both serve the purpose of leavening baked goods, they work in different ways. Baking powder creates air bubbles through a chemical reaction, while yeast,...
Curated Video
Why you SHOULD use imitation vanilla
What’s with all the different kinds of vanilla - and are the pricey ones worth it?
Curated Video
Welcome to MinuteFood
MinuteFood serves up the science of what we cook, eat, and drink - all with the goal of unlocking ultimate deliciousness.