Topic: Agriculture and Food

This week we show you how to turn that cardboard-y pizza into award winning pie.

Can we use preservatives to make a strawberry last forever?

Forgot how to talk to friends after pandemic restrictions lift? This episode is for you!

This episode explores if eating a lot of sugar cause thousands of people die from diabetes.

This episode explains the complicated chemistry behind calorie labels on foods.

In this episode, we investigate which banana tastes the most like artificial flavoring.

In this video, Sam chats with Steven Townsend on what makes breast milk good for babies.

This video uses chemistry to see what ordinary beverages can be turn into kombucha.

In this video, we tackle the chemistry behind why cute pup’s paws smell like corn chips.

In this video, we explore how ammonium nitrate into a deadly weapon used by terrorists.

In this video, our hosts try to find something besides milk that quenches the peppers burn.

This week, Sam and George add different things to the tea, with its spectacular colors?

Sam and George compete to find out how hard roasting coffee beans can really be.

Today we’re going to test how well you can tell a perfectly safe Mushroom from the poisonous ones.

Watch some cartoons with our host Sam and learn whether their chemistry checks out.

Happy Holidays! Kick back, relax and enjoy our chemistry-themed yule log trivia video!

We gave PBS hosts random foods, to see if the miracle berries taste has any limits.

Get ready to wow your friends as we use chemistry to create delicious roasted potatoes.

This video explores the do’s and don’ts of washing your clothes using textile chemistry.

In this video, we’re going to debunk some myths behind the many different types of tea.

In this episode, you’ll learn the chemistry being used to make the perfect dog food.

Why does white chocolate so unique from the dark chocolates we know and love so well?

Previously, we messed up our Facebook post, so here's the truth about the scent of citrus.

In this video we ask, what makes kimchi sour, spicy, yet surprisingly rich and buttery?

The holiday, enjoy this compilation video of Thanksgiving turkey chemical deliciousness!

This episode debunks the myth that birds getting hurt by rice thrown at weddings.

This episode explains why you catch more flies with honey than with vinegar.

By popular request, this video features a much-loved, protein-packed Japanese food, natto.

In this video, we explain why baking powder say “double acting” on the container.

We did the math to see how much tea was dumped in the harbor during the Boston tea party.

The episode shows chemistry of cooking food using a rice cooker and other kitchen gadgets.

This episode analyses cheeses so stinky they’re banned on public transit in France.

We’re trying again to change hydrangea, since it didn’t work in an earlier episode.

In this video about preserving food, learn about the smelliest food from the experts.

This episode shows how savvy gardeners can fine-tune the color of their hydrangea blooms.

In this video, we use chemistry to see what makes cake donuts different from yeast donuts.

We visit St. James Cheese Company in New Orleans to learn how milk becomes cheese.

Did you know that tree-ripened olives are not black but green? In this video, we break down the chemistry of these salty, oily stone fruits.

In this episode, we explain the chemistry of petrichor, a sweet smell in the air after it rains during a spring shower.

Cows burp up a lot of methane, a greenhouse gas that has huge climate change consequences. In this video, we uncover some gassy science.

These black preserved eggs don’t look like food, but in this episode we’ll show how chemistry turns century eggs into a Chinese comfort food.

From chocolate powder mix to the milk, check out these science-inspired life hacks will help improve your cold weather cup of hot cocoa.

Bakers on TV are always talking about gluten, like it’s some kind of monster hiding in your bread. So is it gluten good, or bad for you?

Reactions tackles the keto diet fad that never dies—The science that goes on with cutting out carbohydrates.

What is it about this little plant that makes Cilantro is one of the most polarizing herbs the planet? The answer's in the chemistry folks!

Good news! Your body works hard to remove toxins, so there’s no need for expensive products. Toxicology expert Raychelle Burks explains “detox.”

Eggs are edible and incredible, so we've got three kitchen egg demos that will bounce and colorize you into total chemical bewilderment!

Everyone seems to swear by a different pancake recipe. How can you griddle up the perfect pancakes for your Saturday morning breakfast?

What creates the subtle interplay of flavors in your Sushi? Take a deep dive with us into the chemistry of rice, fish, and seaweed!

We teamed up with PBS Studios colleagues to explore the unique chemistry behind durian, king of fruits and its powerful odor.

Some wine snobs swear they know all of the rituals, but we talked to wine experts to find out how to create the best flavors.

In this video, learn how the chemistry of frying leads to the most delicious, crispy, savory deep-fried chicken tasty goodness.

In this video, we debunk the chemistry that gives olive oil’s healthy reputation and how it gives your food a flavor boost.

Reactions is back with Chemistry Life Hacks, vol. 8. with food tips on how to cook rice with fewer calories and make chicken tastier.

In this episode, Ryan Cross examines the implications for GMO foods and what it means to market in the era of CRISPR?

Have you ever seen a water droplet navigate a maze? It’s possible thanks to the phenomenon called the Leidenfrost effect.

In this episode, we celebrate the chemical process of distillation that makes tasty bourbon and other whiskey flavors possible.

Sports drink commercials love talking electrolytes, but why do we need them, and what happens to our bodies if we don’t have enough?

In this video, we dig up all the dirt on how earthworms eat, improve farming and save the environment – Just in time for Earth day!

Thanks to the laws of thermodynamics, thermometers can measure temperature. But how do they work in the kitchen or doctor’s office?

How can you achieve that “Savory Pasta” taste every time? We’re going to share with you, “the chemistry secrets” about cooking your noodles.

Supermarket tomatoes account for 10% of produce sales in the U.S., but they taste terrible. What can be done to make them great again?

Check out this video, to see a new trend in agriculture called vertical farming that protect plants from harsh weather and pesticides.

Vegetables are full of essential vitamins and minerals, but how should you eat them to get the most nutritious bang for your buck?

In this episode, find out why cats love catnip so much and why the catnip plant really makes the kitty drug.

Valentines Day's almost here! For all you chocolate lovers out there, we put dark and milk chocolate together in an end all be all faceoff.

Reactions is joining PBS Digital Studios! We’re celebrating with a video on how the chemistry of the universe is surprisingly like your cup of coffee.

It’s almost 2017, and since most New Year’s celebrations include alcohol, Reactions’ video explains the chemistry behind drunkenness and its effects.

Today, we're using chemistry to prove the right way to season and treat a cast-iron skillet, one of the kitchen's ultimate multitools.

You pour a beer that’s all foam. To make the bubbles disappear, there’s has to be a better way than using pizza. But how? Watch the video and find out!

Chemistry can do some wild food tricks. In this video, if you stick your foot in a bag filled with garlic, you will actually be able to taste garlic!

Have you ever needed to get rid of some chewing gum quickly? Chemistry’s got your back. Find out why chocolate makes gum... DISAPPEAR!

Reactions talks food expiration-dates to help you tell if your food is still safe to eat and reduce 133 billion pounds of waste in the U.S. each year.

Vanilla is so common, some people use it as a dis. But watch out. This beloved bean may become a rarity.

Thanksgiving's just around the corner and we're bringing you the do's and don'ts of turkey frying, so that you don’t burn your house down this year.

Before you stuff your face with candy until you max out this Halloween, we want you to ask yourself how much is too much.

With football season right in front of us, so we wanted to offer you some pro tips on how to revitalized your stale snacks.

What if humans could take a cue from plants and use sunlight to make their own food? Reactions gives a quick crash course on the chemistry of photosynthesis.

Sophia Cai explains how scientists, regulators, and food makers are relying on chemistry to make sure consumers get what they pay for.

This week, find out how to make freshly caught fish in your fridge taste and smell less fishy with chemistry.

For those striving to build muscle, protein is essential. The chemical process between drinking a protein shake and getting “swole” may not be so clear--but we got you covered!

Oh, you love that spicy wasabi kick…except you’re probably never tasted real wasabi. Sarah Everts explains

Got a special someone you want to impress? Check out this life hack on how to turn white flowers into fluorescent masterpieces!

Fluoride has helped reduce cavities in children for decades. Some worry that fluoridated drinking water can lead to health issues, but what is the scientific consensus?

Reactions helps you get the most deliciousness out of your cooking with the Maillard reaction, also known as the “browning reaction.”

Common in cuisine, onions can make us all look like cry babies. In this video, we get to the bottom of this teary phenomenon and reveal what chemical mechanisms trigger it.

If you swallow a piece of gum, it stays stuck in your stomach forever. To see if your elementary-school buddy was right, Reactions looks at the mechanics and chemistry of digestion in order to settle the myth.

Speaking of Chemistry caught up with Princeton researchers who investigated the chemistry behind whisky’s unique drying behavior to learn about how it could help the paint industry.

For nearly 200 years, the use of homeopathic remedies has shown progress, but so has science. Watch to find out that the foundations of homeopathy are bunk.

Sadly, a few days before Mother’s Day, the May flowers may start wilting. Thankfully, Reactions has science-backed tips to maximize the freshness of your cut flowers.

Many of us rely on it to stay awake, but not every cup of coffee is created equal. Reactions goes on a quest for better coffee through chemistry.

In the food industry, peanut allergies are some of the most dangerous food allergies out there and scientists recently may have found out the reason why.

A waiter walks by with a plate of your favorite food, and your mouth starts to water. But why? 2015 ACS Chemistry Champions winner Hadi Fares explains the chemistry behind dinnertime drooling.

Speaking of Chemistry joins daredevil homebrewers Craig Bettenhausen and Kevin Wepasnick as they put gas solubility to the test using chemistry and beer.

When it comes to the Superbowl, we're excited too, but let's stay focused here. Today we're slamming you with some next level DIY chemistry advice to help you step up your nacho game.

Chocolate is high on the list of things that dogs should not be eating, but why? Today we're taking a closer look at why one molecule, theobromine, is the central culprit to chocolate's toxicity to dogs.

Honey is great over your toast or stirring into your tea, but what most people don’t know is that honey spends an awful lot of time in a bee’s gut.

Happy New Years folks! Just in case you celebrate a little too hard, we're offering you some chemistry tips to stave that hangover and to help you get a better start on your resolutions.

Dull knives and not having a knife sharpener is a drag. This chemistry life hack is going to have you going straight MacGyver up on that lame point of yours.

This life hack is for those you out there who yearn to know about whether or not your oven is actually reaching the same temperature as the dial is set to.