Up Next
Back to Show
Reactions
The Science of J. Kenji López-Alt's Roasted Potato Recipe
Season 5
Episode 87
Making delicious roasted potatoes is all about finding the right texture and consistency. Here at Reactions, we were inspired to give it a go after seeing J. Kenji Lopez-Alt’s delicious recipe on Serious Eats. So, we’ll use chemistry (are you surprised?!) to create the roasted potatoes of your dreams. Get ready to wow your family and friends this holiday season.
Support Provided By
11:48
How do carbon dioxide molecules trap heat in our atmosphere?
10:37
Why has the European Union banned certain colors for tattoos?
12:29
Can we solve electric vehicle fires before we fully understand what’s happening?
15:58
Fluffy, delicious bread results when starch gelatinization and flour chemistry combine!
12:35
Join George (and, occasionally, Andrew) as they chart corn’s epic chemical journey.
10:46
We explore and learn anywhere between the 20 and 74,963 kinds of ice.
10:34
For years it was used in homicidal poisonings. We learn what made it so dangerous.
12:40
We explore brining and whether or not it makes a different when cooking the turkey.
15:23
We dive into the science to figure out how to make gummies without the side effects.
18:01
There are a few obstacles to overcome before we get there.
13:15
Come along on George’s epic journey into the wilds of salt science!
9:41
Weeds are building a defense against today's herbicides.