Food Science

This video investigates the science behind food preservatives.

Next to bread, cheese might be our oldest biotechnology! Here's some of the science about how it's made and where it comes from.

Learn why barbecuing is such delicious way of cooking food and how science explains what is happening when you barbecue something.

The bottom of the cereal box is a disappointing place. But at least now you know why. Where do you see the Brazil Nut Effect around you?

A collection of videos that explore the science behind what we eat and drink

The science of honey's bacteria-killing power is explored

This TED video includes animated explanations of how sugar affects the brain and is similar to a drug addiction.

A TED-ed talk about the impact of nutrition on your brain.

This video explores the balance of microbes in a digestive system and how bacteria can break down food the body can’t digest, produce important nutrients, regulate the immune system, and protect against harmful germs.

Entomophagy, the practice of eating bugs, was once widespread throughout cultures. Although it may not be common in North America, insects feed about 2 billion people each day.

Almost every year, the western world is introduced to a new superfood that boasts extraordinary nutritional benefits. The documentary examines its unintended effects this has on food security, health, sustainable farming, and fair-trade food practices.

Did you know almost every food you eat has something that you need to stay healthy? Let's learn about how to group foods in this video!

Elizabeth explains why you don't need to be afraid of picking up your grocery store’s funky-looking fruit.

You feel hungry and gorge on your morning pancakes, you start to experience an opposing force: fullness. But how does your body actually know when you’re full?

This video explores the balance of microbes in our digestive system and how bacteria can break down food the body can’t digest, produce important nutrients, regulate the immune system, and protect against harmful germs.

Trace the globe-spanning journey of coffee as it goes from plant to brew, and the complex infrastructure that makes it possible.

When you take a bite of a hot pepper, your body reacts as if your mouth is on fire -- because that's essentially what you've told your brain! Rose Eveleth details the science and history behind spicy foods.

What exactly is gluten, and why can’t some people process it? And why does it only seem to be a problem recently? William D. Chey unravels the facts behind celiac disease, wheat allergies and non-celiac gluten sensitivity.

Ever notice the first step in baking is almost always to preheat the oven to 350 degrees? What’s so magical about this number and why is it that so many recipes call for it? Vox serves up the science behind baking.

Dig into the science of how microwave ovens use electromagnetic waves to heat your food, and what you should avoid cooking in them.

Trace the history of popcorn, from its origins in the Americas to its explosion of popularity in the 20th century.

What causes those wonderful tastes in our mouths for foods such as coffee and chocolate? Would you have guessed--microbes?