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
9:12
Counterintuitively, you do it with explosives.
12:10
We’re gonna dive into the controversial chemistry of water's unusual properties.
10:03
Plot twist: Toxic Anhydrous ammonia is responsible for 50% of the food on your table.
8:43
It all has to do with the octane rating!
7:29
This is a deeper dive into how complicated and climate based hibernation is.
10:50
There is so much more to these “negatively charged particles” than we've thought.
8:31
Making pop rocks at home is so much harder but so much fun. Check it out!
7:03
Why are some heavy metals deadly while others keep us alive?
8:11
Let's explore how fuel cars work and if they're truly sustainable.
6:31
How did something meant to keep you safe end up killing over 100 people?
5:39
We try to find some of the 700 trillion dollars worth of gold in the ocean.
7:36
Bacteria could be what save us from ourselves.