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We Burned Food to Figure Out How Many Calories It Has
Season 7
Episode 9
Did you know that a calorie label only has to be accurate within twenty percent? It’s a wide margin, but it exists for a reason: calories are complicated.
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4:57
It’s the chemistry of washed-rind cheeses that makes these foods so awfully stinky.
4:10
We tried to use chemistry to change hydrangea flowers from red to blue. Let's try again.
7:54
Surstromming, Swedish for sour herring, has a powerful stink thanks to food preservation.
5:05
What does the pH of soil have to do with the color of hydrangeas?
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Are you breathing air molecules that were once exhaled by Caesar?
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How does chemistry makes a cake donut and a yeast donut taste so different?
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6:44
We visit St. James Cheese Company in New Orleans to learn about the chemistry of cheese.
4:22
Melatonin is a supplement that’s supposed to help you sleep. But does it work?
3:11
Airbags protect you in a car accident thanks to chemistry and a little bit of physics.
3:44
This ice burns because it’s actually methane trapped in water.