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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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4:23
We serve up four food-chemistry informed pasta pro-tips to serve up delectable al dente!
2:40
That's right--there's a lot of science that goes on with our ginger friend's locks.
4:28
We can now stack our fields vertically. Let's see the chemistry that makes it possible.
4:21
Let's explore the chemistry that goes on to the nutrients when you cook vegetables.
4:11
Let's delved into the science of chocolate and pitted dark vs. milk.
2:40
This germ fighting goo gives useful clues about your immune system and more!
4:33
After watching the video, you’ll never look at coffee the same way again.
3:55
We explain the chemistry behind cough medicine.
3:26
There's a lot of brain chemistry that goes on when you drink.
3:00
We talk fat, and whether or not the shivering cold can helps burn fat.
3:08
We're using chemistry to prove the right way to season and treat a cast-iron skillet.
1:35
Science can help you get rid of that head fast.