MinuteEarth
Love Letter to Food
Don't be rude to food! Scholars see the startling truth about food waste in a disturbing video. The series of statements from individuals around the country paints a picture of good intentions followed by wasteful habits like cooking too...
American Chemical Society
No, Your Microwave Isn't Dangerous - Food Myths #1
Are microwaves a fast way to cook—or a fast way to get radiation poisoning? Science scholars get their facts straight with a video from the American Chemical Society's Reactions series. The narrator explains how microwaves work as well...
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...
Education Development Center
What's Cooking? Bacteria
There's no need for bacteria hysteria! With this flashy, gourmet-cooking-show-style video, young bacteriologists find that there are tremendous amounts of microbes in different foods that we eat and inside our bodies. Kitchen instruction...
TED-Ed
Why is Bread Fluffy, Vinegar Sour, and Swiss Cheese Holey?
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...
Curated OER
How to Make a Stuffed Crust Pizza
What is better than pizza? Stuffed crust pizza! Learn how to make your own with this fantastic video.
Curated OER
How to Make Hot Dog Mummies
Spook up your Halloween celebration with the hot dog mummies shown in this video. Three middle students demonstrate each step to create these deliciously scary hot dog mummies.
Be Smart
Why Do We Cook?
Are you hungry right now? If you are, it might be because your brain is so large. The video describes the shift from larger jaw to larger brain and the relationship of larger brains to cooking. Crushing, preserving, and drying also made...
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...
PBS
Secrets of Sourdough
What makes sourdough bread different from other types of bread? An installment of a PBS food science video series explains the science behind fermentation, yeast, bacteria, and their relationship with sourdough bread. It also discusses...
Curated OER
How it's Made - Cheese
Mmm, cheese! All cheeses start from milk. Take a look at the process of transporting raw milk and the process of converting it into cheese. Use this in your cooking class when actually making cheese or any food item that uses cheese.
Curated OER
How It's Made - Vegetable Oil
It would be helpful for your future gourmet chefs to understand where cooking oil comes from. Here is a video that explains the cold-pressing process.
Curated OER
The Scrambler: An Animation Example
Watch this fun animation about "The Scrambler." She is a determined scrambled egg maker.
TED-Ed
The Science of Spiciness
Spice up a nutrition, biology, or cooking class with this hot topic: the science behind the spiciness of many beloved foods. There are actually two different types of spice, depending on the chemical compound causing the pain:...
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...
SciShow
Facts about Human Evolution
In 2004, scientists found skeletons of a hobbit-like creature in Asia. This discovery is just one more part of the large human evolution puzzle. Scientists continue to build the puzzle with missing pieces and confusing information. This...
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...
The Brain Scoop
Shark Fin CSI
Shark fin soup is quite a delicacy in Eastern cultures. Its high price tag makes shark fins a hot item for poachers! Scholars learn how investigators created a process to determine the shark species people hunted in a presentation. The...
PBS
Pbs Learning Media: Daniel Tiger's Neighborhood: Katerina Finally Tries a New Food
Katerina discovers that she really likes bell peppers! She even tries carrots, but doesn't like them. Teach kids to understand that trying foods is important. After they have tried a new food, they can decide if they like it or not. [1:24]
PBS
Pbs Learning Media: At the Table: Food Education, Why Start Young?
Kids and youth can have a huge impact on their families' spending and eating habits. Programs like Appetite For Change's Youth Community Cooks Night program offers youth a chance to learn about nutritious cooking, and have some fun in...
PBS
Pbs Learning Media: Healthy Eating: Cooking for a Good Cause
In this video, Sydney Mazik (age 12, Ohio) talks about her love of cooking and how two healthy foods that her family eats inspired her Healthy Lunchtime Challenge winning recipe for Spaghetti Squash Asparagus Pie. She created her dish to...
Other
It's Ok to Be Smart: The Science of Bbq!!!
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]
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