Up Next
Back to Show
Reactions
Better Grilling Through Chemistry
Season 2
Episode 32
We're giving you the best chemistry backed tips to make your meat as perfectly grilled as possible. We’ve got chemistry knowledge that will impress your guests like, “why is red meat red?” You’ll also learn about the amazing Maillard Reaction that turns that red meat into delicious grilled brown. We also settle, once and for all, the age-old debate of gas vs. charcoal.
Support Provided By
13:12
Let’s dive into the science behind ocean alkalinization!
16:56
Discover why curdled milk is the key to the best cocktail you’ll ever taste.
10:13
Scientists are finding the building blocks of carbon ring structures… out in space!
12:00
George becomes a pyromaniac to figure out if ammonia is the fuel of the future.
10:20
Counterfeit detection pens use a starch-iodine reaction. We fool them using chemistry!
13:06
Why Alex is terrified of antibiotic resistance, and what chemists are doing about it
9:01
Are liquid, virtually fireproof, recyclable batteries the future of grid-scale storage?
12:15
George tests a newly discovered technique that could solve a recycling problem.
11:46
How does lime juice turn raw fish into delicious ceviche? We explain with biochemistry!
10:31
Forever Chemicals last… forever. Can a new technology finally send them to their doom?
8:21
Reducing the carbon footprint of concrete and cement by relying on biology.