Back to Show
Reactions
Why New York Has the Best Bagels
Season 2
Episode 24
Reactions takes on the science and chemistry behind New York City’s bagel supremacy. Many agree that the Big Apple has the best bagels in the world, but many also disagree on why. Some say it’s the tap water, others say it’s the dough, and a few say it’s purely attitude. We dive into the chemistry of these tasty breakfast treats with the help of a top chef.
Support Provided By
16:29
While it looks easy on paper to make citric acid at home, Chem Thug runs into some pitfalls.
8:34
We test if DNA from strawberries and salmon can really make fabric flame resistant.
15:15
Are there really microplastics in chewing gum? George tries to find out.
8:46
Is water bending real?
11:15
George tries to make a new discovery in a huge field of science... and he might have.
12:00
This week Alex takes to the lab and investigates the stable isotopes in 20 different honeys.
20:29
Rubbing two balloons together leads George to a shocking discovery.
11:25
Is baking soda a legal, performance enhancing drug?
8:10
George tries to make electricity using dialysis tubing, toilet parts, and a baby turbine.
13:59
Alex wonders what happens when hot water freezes quicker than room temperature water?
9:56
Could a seemingly magical 300-year-old technology save us from climate change?
14:50
Fluoride is everywhere in the discourse but here’s what the research actually says.