Up Next
Back to Show
Reactions
What Makes Kimchi So Delicious?
Season 5
Episode 45
It’s the fermented food most requested by you, the viewers! What makes kimchi sour and spicy, yet also surprisingly rich and buttery?
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.